Traditional recipes

Potato scones

Potato scones

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Serves 2 to 4

Cooks In30 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 275 14%

  • Fat 10.9g 16%

  • Saturates 6.6g 33%

  • Sugars 1.2g 1%

  • Protein 5.3g 11%

  • Carbs 37.7g 15%

Of an adult's reference intake


  • 250 g floury potatoes
  • 25 g unsalted butter , plus extra for greasing
  • 50 g plain flour
  • ¼ teaspoon baking powder

Recipe From

Jamie Magazine

By Andy Harris


  1. Peel and roughly chop the potatoes, then cook in boiling salted water for 8 to 12 minutes, or until tender. Drain, then mash with the butter.
  2. Combine the flour, baking powder and a good pinch of sea salt in a bowl. Add the warm mash to the flour mixture and combine gently with a spoon or your fingers to make a dough.
  3. Gently shape the dough into 2 balls and transfer to a lightly floured work surface. Roll each ball into a circle about 5mm thick, prick all over with a fork, then cut into quarters.
  4. Heat a griddle pan over a medium heat. Once hot, smear with a little butter. Carefully transfer the potato scones, in batches, to the pan and cook for 3 to 4 minutes on each side, or until golden brown.
  5. Serve the hot potato scones with bacon and fried eggs, or scrambled eggs and slices of smoked salmon.

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