Potato Scones Old Scottish Recipes

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POTATO SCONES



Potato Scones image

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

1 pound cooked potatoes
4 ounces self-rising flour
2 ounces butter
½ pinch salt

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



Potato scones image

Make sure you have a griddle for this recipie

Provided by bakingchef15

Time 15m

Yield Makes Pieces

Number Of Ingredients 4

450g (1lb) Floury potatoes, peeled and cooked
1/2 tsp spoon salt
2oz butter
4oz self raising flour

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)



Potato Scones (Scotland) image

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

1 -2 cup all-purpose flour
1/8 teaspoon salt
2 cups whole milk (more or less, enough to mix)
1 lb mashed potatoes

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.
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