Sweet potato tattie scones with smoked salmon

Sweet potato tattie scones with smoked salmon

These potato scones are delicious!  The combination of sweet and white potato provides a tasty alternative to the traditional Scottish potato scone.  They are a nutrient-dense source of many vitamins, including an excellent source of Vitamins A, D, and E, protein and Omega-3 fats.  The perfect finger food for children as well as adults.

Serves:  4

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

Contains: Fish (smoked salmon), gluten (flour, baking powder), soya (margarine)

Preparation time: 25 minutes

Cooking time: 20 – 25 minutes


1 small (125 g) floury white potato (such as Maris Piper)
½ small (125 g) sweet potato
⅛ cup (25 g) dairy-free butter or soya margarine
⅓ cup (50 g) plain flour
½ tsp baking powder
1 Tbsp olive oil for frying
1 packet (100 g) smoked salmon



  1. Peel and boil potatoes until soft, approximately 12 – 15 minutes (sweet potato cooks faster, so add after 5 minutes).  No need to add salt.
  2. Mash the potatoes together in a bowl with the dairy-free spread.
  3. Mix the flour and baking powder in a larger bowl, then add the warm mashed potatoes.
  4. Mix the ingredients to form a dough. You can use your hands to make it easier.
  5. Form 2 ball shapes and roll each to about 5mm thick on a floured surface, then cut 8 triangles or shapes of your choice.
  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.

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


This recipe has been donated by Clare Atkins, a Student Nutritionist at the University of Hertfordshire.

Consumer tested by Sylwia Szkup, a Student Nutritionist at Atlantic Technological University.



Per serving: 2 scones with smoked salmon topping
Total calories: 192 kcal
Fat:  7.9 g
Saturated Fat:  1.7 g
Carbohydrate: 21.0 g
Total sugar: 2.2 g
Fibre:  1.7 g
Protein:  8.0 g
Salt:  0.95 g



  • Salmon is an excellent source of omega-3, and vitamin D. Vitamin D is important as it contributes to the normal function of the immune system.
  • These scones with salmon topping are a good source of protein, phosphorus, thiamine (B1), and vitamin B6
  • They are also an excellent source of protein, Vitamins A, vitamin E, Niacin (B3) and vitamin B12.



  • Gluten-free flour could be used for coeliac.
  • It can be served with egg, mackerel or smoked trout instead of smoked salmon for less expensive alternatives.
  • Garnish with dill and lemon slices or capers.



Checked by Kathy Lewis, RNut.,

©  2021 The Caroline Walker Trust