500g sebago potatoes, peeled, cut into large pieces
2 tsp salt
3/4 cup plain flour
Extra plain flour, to dust
1 tsp olive oil
1/2 cup crème fraîche, to serve
200g smoked salmon, to serve
Finely chopped chives and dill sprigs, to serve
Lemon wedges, to serve
The dough can be made the day before and left enclosed in plastic wrap in the fridge until ready to roll out and cook.
Allow 1 hour for chilling.
Put potato in a large saucepan and cover with cold water. Put over a high heat and bring to the boil. Simmer for 20 minutes or until potato is soft. Drain well and return to pan. Add butter and salt, then mash until smooth. Gradually stir flour into potato mixture until combined and a stiff dough forms. Transfer to a large bowl, cover and refrigerate for 1 hour.
Turn out dough onto a lightly floured surface and roll out until 1.5cm thick. Cut into scones using a 7cm round biscuit cutter.
Heat a large non-stick frying pan over a medium-low heat. When hot, drizzle oil into pan. Add 4 scones and cook for 4 minutes or until light golden on base. Turn and cook for a further 4 minutes or until golden and warmed through. Top with crème fraîche, salmon and herbs and serve with lemon wedges on the side.