This is one of those recipes that I’ve kept thinking I should do and have never got round to before.
Not quite sure why I’d never had them on family visits as a child, I’m sure they must do them in Fife, but we discovered them not long after moving to Glasgow and they are a family favourite.
Whenever we have mashed potato I save the extra (sometimes using force) and they get frozen into portions for when I’m doing a Shepherds Pie. Turns out these portion sizes are perfect for a batch of potato scones
We don’t have round plates so we do mini potato scones with a round pastry cutter.
| 225 gm potatoes |
| 25 gm butter – not required if you have butter in your mash |
| 65 gm (approx) plain flour |
| 1/4 tsp baking powder |
| salt & pepper to taste |
- Mash potatoes with butter, baking powder, salt & pepper
- Add enough flour to make a stiff dough
- Roll out on floured surface to 5mm thick
- Cut into rounds using a saucer or tea plate, prick top with a fork and mark out quarters
- Lightly grease a heavy pan or griddle, and cook each scone for about 3 minutes each side until golden brown
- They freeze well IF you do too many
