Potato scones
(from Elyce123’s recipe box)
Makes 6
Source: delicious. January 2006
Prep time: 15 minutes
Cook time: 20 minutes
Categories: January
Ingredients
- 450g floury potatoes (such as Maris Piper)
- 25g butter, plus extra to serve
- 75g plain flour, plus extra for dusting
- vegetable oil, for greasing
Directions
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Quarter the potatoes and boil in salted water for 15 minutes, or until tender to the centre. Drain well and mash until smooth. Add 1 teaspoon salt and 25g butter while the potatoes are still hot, then gradually sift in the flour to give a stiff dough.
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Cool, then chill for 1 hour. Turn the dough out onto a clean work surface dusted with flour, and roll out lightly with a floured rolling pin to a thickness of about 1cm.
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Press out scones with a 7cm plain pastry cutter, re-rolling the trimmings as required. You should have 6 scones.
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Lightly grease a heavy-based frying or griddle pan and put over a medium-low heat. When hot, add the scones in batches, if necessary, and fry for 8-10 minutes, turning halfway, until cooked through and golden. Serve hot with butter, with rashers of bacon and a fried egg.