Jamie Magazine
By Andy Harris
Potato scones
30 mins
Super easy
serves 2 to 4
About the recipe
You see potato scones quite a lot in Scotland, Ireland and Wales, served for breakfast with bacon and eggs, afternoon tea with butter and jam or supper with smoked salmon.
Recipe From
Ingredients
250g floury potatoes
25g unsalted butter, plus extra for greasing
50g plain flour
¼ teaspoon baking powder
Method
- Peel and roughly chop the potatoes, then cook in boiling salted water for 8 to 12 minutes, or until tender. Drain, then mash with the butter.
- Combine the flour, baking powder and a good pinch of sea salt in a bowl. Add the warm mash to the flour mixture and combine gently with a spoon or your fingers to make a dough.
- Gently shape the dough into 2 balls and transfer to a lightly floured work surface. Roll each ball into a circle about 5mm thick, prick all over with a fork, then cut into quarters.
- Heat a griddle pan over a medium heat. Once hot, smear with a little butter. Carefully transfer the potato scones, in batches, to the pan and cook for 3 to 4 minutes on each side, or until golden brown.
- Serve the hot potato scones with bacon and fried eggs, or scrambled eggs and slices of smoked salmon.
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