Brunch scones from Michael Picken, the chef at Toronto Sheraton's Bistro on Two.
1 lb. Yukon Gold potatoes
2 tbsp all-purpose flour
3 tbsp sour cream
2 eggs plus
1 egg yolk
Freshly ground black pepper
Chive sticks for garnish
1/2 lb. smoked salmon
Horseradish (jarred or fresh)
Chopped green onion
Step 1: Place the potatoes in a pan and cook until tender; peel while warm and mash. (You'll need approximately 9-10 oz. of finished potato.) Place potatoes in a metal bowl. Working quickly, add the flour into the warm potatoes and then whisk in 2 tbsp of sour cream.
Step 2: Add the 2 eggs and egg yolk individually, whisking in between; add the green onion. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more sour cream. Season to taste with salt and white pepper.
Step 3: Heat a large nonstick skillet over medium-low heat or an electric griddle to 350°F. Spoon between 1 and 1-1/2 tsp of batter onto the griddle or skillet for each scone. Cook until the bottoms are browned, 1-2 minutes. Flip to cook the other side, about 1 minute. The scones should be evenly browned with a small ring of white around the edge.
Step 4: Keep the scones warm while you make the remainder, wiping the skillet with a paper towel between batches.
Step 5: Mix the sour cream with the horseradish and green onion and spoon onto scones; garnish with chive sticks and serve with smoked salmon.