Sweet Potato Tattie Scones with Smoked Salmon

Sweet Potato Tattie Scones with Smoked Salmon

The combination of sweet and white potato provides a tasty alternative to the traditional Scottish potato scones.

Serves:  4

Dietary: suitable for vegetarian, vegan, milk-free, egg-free, nut-free

Preparation time: 15 minutes

Cooking time: 20-25 minutes



125 g floury white potatoes (such as Maris Piper)

125 g sweet potato

25 g dairy-free butter or soya margarine

50 g plain flour

½ tsp baking powder

Olive oil for frying

100 g Smoked salmon



  1. Peel and boil potatoes until soft, approximately 12 – 15 minutes (sweet potato cooks faster, so add after 5 minutes).
  2. Mash the potatoes together in a bowl with the butter.
  3. Mix the flour and baking powder in a larger bowl and add the warm mashed potatoes.
  4. Mix the ingredients to form a dough.
  5. Form 2 ball shapes and roll each to about 5mm thick on a floured surface, then cut 4 triangles.
  6. Heat a griddle pan over medium heat and brush over the pan with olive oil.
  7. Fry for 4 – 5 minutes on each side until golden brown.
  8. Serve with slices of smoked salmon placed on top.

Option: Use a star-shaped cutter or other festive shapes!


This recipe has been donated by Clare Atkins, a Student Nutritionist



Per serving:
Total calories: 192 kcal
Fat:  7.0 g
Saturated Fat:  1.6 g
Carbohydrate: 23.0 g
Total sugar: 4.9 g
Fibre:  1.8 g
Protein:  8.1 g
Salt:  0.96 g



  • Salmon is an excellent source of unsaturated fat, omega-3 and vitamin D.
  • These scones with salmon topping are a good source of phosphorus, thiamin, niacin and vitamin B6
  • They are also an excellent source of protein, Vitamins A, vitamin D, vitamin E and vitamin B12.


  1. Gluten-free flour could be used for coeliac.
  2. Can be served with egg instead of smoked salmon for a cheaper alternative.
  3. Garnish with dill and lemon slices or capers.


© 2021 The Caroline Walker Trust

Reviewed by Kathy Lewis, Registered Nutritionist