Potato Scones

A traditional part of any cooked Scottish breakfast or breakfast roll, potato scones are like a lovely soft potato pancake. Admittedly they are readily found in most supermarkets across Scotland but less so as you venture further afield, so absolutely worth knowing how to make them yourself.

They are similar to their Irish cousins the potato farl and when I started googling potato flatbreads it seems several countries have their own similar versions of this potato dish. Norwegian Lefse and Slovak Lokse seem to be the most common.

I got this recipe a few years ago from a family friend, a farmers wife in her 70's so I knew it would be good. Any recipe from someone who's been cooking for as long I've been alive (and I'm no spring chicken!) has got to be good right? I have made this a few times and the one thing I'd say is do weigh the ingredients. When I've tried to do it by eye or had more potatoes and then just used a bit more butter or flour its not been quite the same, usually ending up with a mix that's too soft and doesn't want to roll out. Also if you have a potato ricer you will get a smoother mix so its worth the effort but definitely not essential.

Traditionally potato scones are made in a larger round shape about six inches across and then cut through the middle to give 4 triangles. I find it much easier to use a 3 inch cookie cutter though, just dip it in a bit of the excess flour before cutting and they'll cut out perfectly.

I like to make a big batch of these, there's only two of us but a few with a fry up one day then another couple with say poached eggs or beans the following days for lunch and we easily get through them. They happily keep in an air tight container in the fridge for 3 days. If you don't want so many then just half the recipe below. To reheat them just pop back in the frying pan or griddle, you're not even really shallow frying them. You just need enough oil rubbed around the pan to stop them sticking. A couple of minutes either side until they are hot through will do it.

Recipe

Makes 16

• 1 lb cooked potatoes

• 1 oz butter (or dairy free spread)

• 4 oz flour

• 1/2 tsp salt

• Extra flour for rolling out

Directions

1. Mash the potatoes with the butter, use a potato ricer if you have one.

2. Beat up for a few minutes with a wooden spoon.

3. Add the flour and salt and mix well.

   1. You may not need all of the flour depending on your potatoes, so add 3 oz to begin with then gradually add the rest until you have a doughish pastry like mixture but not too dry.

4. Roll out on a well floured surface to a few millimetre's thick, if your UK based about the thickness of a one pound coin.

5. Cut into rounds with a cookie cutter and fry for 3 - 4 minutes each side in a hot frying pan. You won't need much oil in the pan, just enough to stop them sticking.

6. Serve while hot or allow to cool on a wire rack.

Tip: Start with a little more than 1lb of uncooked and unpeeled potatoes, by the time you peel and cook them you should have close to 1lb. If you have more you can store the extra in the fridge or freeze them to use in another dish.