Potato Scones
These smooth potato pancakes are addictive, especially topped with lots of butter. In Scotland, they are called “tattie scones”
Yield: makes 8 scones
Prep Time: 30 mins
Cooking Time: 18 min
Ingredients
- 1lb (450g) baking potatoes, such as Burbank or russet, peeled and diced
- 1/3 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- vegetable oil, for the griddle
Directions
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1. Boil the potatoes in lightly salted water about 20 minutes, until tender. Drain and pat dry with paper towels. Then place in a bowl and mash until smooth using a potato masher.
2. Sift the flour, baking powder, and salt into the warm mashed potatoes, and mix well to make a pliable dough.
3. Turn onto lightly floured work surface and knead briefly until smooth. Pat the dough into a 7in (18cm) square. Cut the dough into quarters, then cut each in half diagonally to make 8 triangles.
4. Brush a griddle pan lightly with oil and heat until hot. Add the scones and cook, turning halfway through, about 4 minutes, until golden brown. Serve hot or warm.
Variation
Savory Potato Scones
Add finely chopped fried onion, dried mixed herbs, or even curry powder to the mashed potato dough before rolling out.
Notes
Freezing Information :freeze layered between sheets of wax paper for up to 6 months
Good with soft garlic and herb cheese and a chive garnish; butter and jam; or as a side dish for main courses to replace mashed potatoes or rice. They also make a hearty accompaniment to soups and stews.
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