POTATO SCONES
Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.
Provided by Lindsay O.
Categories Bread Quick Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Heat a lightly greased griddle or cast iron skillet over medium-high heat.
- Mash potatoes with flour, butter, and salt until a stiff dough forms.
- Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
- Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 29 g, Cholesterol 20.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 307.5 mg, Sugar 0.7 g
POTATO SCONES
Make sure you have a griddle for this recipie
Provided by bakingchef15
Time 15m
Yield Makes Pieces
Number Of Ingredients 4
Steps:
- Mash potatoes, add salt and butter and flour to give a stiff mixture.
- Turn out onto floured surface, knead lightly and roll out to a thickness of 1cm (1/2inch).
- Cut into triangles and cook on a hot greased griddle for 4-5 min on each side.
- Serve hot
POTATO SCONES (SCOTLAND)
This recipe comes from the 1983 cookbook Traditional British Cooking. This recipe assumes that the potatoes are already cooked and mashed.
Provided by Sydney Mike
Categories Scones
Time 15m
Yield 10 scones, 5 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together flour and salt.
- Put the mashed potatoes in a larger bowl.
- Knead together enough flour and milk INTO the potatoes to make a stiff dough. The amount of flour will depend on the variety of potato used.
- On a floured surface, roll out the dough into a very thin sheet.
- Cut into rounds with a biscuit cutter; prick each round with a fork.
- Bake on a hot greased griddle 2 or 3 minutes.
- Turn and cook for another 2 minutes.
- Serve hot with a pat of butter.
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- First, peel the boiled potatoes. If you absolutely refuse to peel boiled potatoes, you can peel them before boiling. If you have a ricer, use it to rice the potatoes, if not, just mash them, but what makes better potato scones is light, dry potatoes, and ricing them gives them more air.
- Add the butter and salt. Taste the potatoes at this point, add more salt if needed, then very lightly mix in the sifted flour. It will come together into a dough very quickly and easily. Turn out onto a floured workspace and gently fold over until smooth.
- Divide into 4 or 5 equal portions and form each into a ball. Roll one ball out to about 1/4″ thick, then prick with a fork and cut into quarters or sixths, whichever you prefer, with a large knife. Repeat with the rest of the balls of dough.
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