Potato Scones with Smoked Salmon and Crème Fraîche
250g floury potatoes
50g plain flour
¼ tsp baking powder
1 egg white
Cut potato into evenly sized pieces.
Boil until just tender. Drain well and mash.
Mix in butter then flour, baking powder and salt.
Whip egg white until soft peaks form.
Fold gently into cooled potato mix.
Heat a non-stick pan and wipe with oil.
Shape potato scone mix into a 3mm disc.
Cook scone until golden on each side.
Remove scone from pan.
Serve immediately with crème fraîche and smoked salmon.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
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