These easy-to-make Scottish potato scones complement any traditional breakfast and are a tasty alternative to bread.
This recipe was created by Branston NPD team.
SEASON
Autumn/Winter
COMPLEXITY
Simple
PREPARATION TIME
30 minutes
COOKING TIME
10-15 minutes
SERVES
Serves 4
Ingredients
500g white potatoes (Maris Piper works well)
50g salted butter plus 10g for frying
125g plain flour
1 tsp baking powder
1 tsp salt
Method
1
Peel and chop the potatoes and boil until soft.
2
Mash the potatoes with the butter and salt.
3
In a bowl combine the flour and baking powder and add the mash. Using your hands combine it all together to form a dough.
4
On a well-floured board roll out the dough to the thickness of a pound coin.
5
Use a large side plate as a template and cut out circles.
6
Score each circle into quarters (but keep as a whole).
7
Heat a large frying pan and add a small knob of butter. Once melted, lightly fry on a medium heat each circle, turning halfway through.
8
Once cooked, separate the quarters and serve with topping of choice - we recommend black pudding and egg, or spinach and egg.
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