Potato scones are a Scottish classic. Certainly more substantial than the usual scone, potato scones are delicious topped with scrambled eggs and Scottish smoked salmon.

 

Preparation time: 10 minutes

Cooking time: 15–20 minutes

Makes 6

Ingredients

  • 225g self-raising flour
  • ½ teaspoon salt
  • ¼ teaspoon mustard powder
  • 1½ teaspoon baking powder
  • 2 tablespoons butter, cut into small pieces
  • About 4 tablespoons milk
  • 170g cold mashed potato (without any milk or butter added)
  • Extra milk or beaten egg, to glaze
  • 2 teaspoons oatmeal

Recipe method

1. Use a baking tray; lightly grease the tray. Preheat oven to 220°C (425°F, gas mark 7). Sift flour, salt, mustard and baking powder into a bowl. Rub in butter with fingertips until the mixture resembles fine breadcrumbs.

2. In another bowl, stir the milk into the mashed potato, mixing well. Add to the dry ingredients and stir with a fork to mix; add another 1–2 tablespoon milk, if needed, to make a soft dough.

3. Turn the dough onto a lightly floured work surface; knead for a few seconds until smooth; roll out to a 15cm (6in) round about 2cm (¾in) thick. Place on the baking tray. Using a sharp knife, mark the scone round into 6 wedges.

4. Brush with milk or beaten egg, then sprinkle with the oatmeal. Bake for 15–20 minutes or until well risen and golden brown.

5. Transfer to a wire rack; break into wedges. Serve warm or leave to cool. Scones can be kept in an airtight tin for up to 3 days. To reheat before serving; place on a baking tray, cover with foil and warm in a low oven for 5 minutes.

Try something different…

For Potato and Feta Scones, instead of using butter, stir 85g finely crumbled feta cheese and 2 tablespoons snipped fresh chives into the dry ingredients.

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