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.
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
TATTIE SCONES (POTATO SCONES OR POTATO CAKES)
Tattie scones are very much a staple part of the Scottish culinary traditions. They are most often eaten at breakfast time but their versatility means that they can be enjoyed at any time of the day in a variety of different ways. Tattie scones are most often made in triangular or segment shapes but on this occasion, I made circular ones, purely due to the way in which I intended to use them. The photo looked like a pancake and was served for breakfast that time. This is recipe is from Gordon Hamilton.
Provided by diner524
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the peeled and chopped potatoes in to a pot and cover them with boiling water. Bring back to the boil and simmer for around twenty-five minutes until they are soft. Drain them well and return them to the empty pot.
- Add the butter to the potatoes and mash them thoroughly before adding the sieved flour in two or three stages, stirring well with a wooden spoon. When the mixture has come together to form a dough, cover and allow to cool.
- Lightly flour a chopping board or clean surface and if making circular tattie scones as I have done, separate the dough in to three pieces before forming each in to a ball and rolling out to a thickness of approximately 1/4". If traditional shaped tattie scones are required, simply roll out the whole piece of dough and cut in to the required shapes.
- Add a little vegetable oil to a non-stick frying-pan and bring it up to a medium heat before adding the tattie scones. Ensure that the heat is not too high or the scones will brown on the outside while still being raw and unpalatable on the inside. The tattie scones should take around three minutes on each side to cook and nicely brown.
- When the scones are ready, they can either be eaten straight from the pan, allowed to cool and enjoyed with such as butter or jam, or even re-heated at a later time as part of perhaps a traditional Scottish breakfast. They should easily keep for two or three days in an airtight container or in the refrigerator.
EASY POTATO SCONES
Topped with crisp bacon and grated mature cheddar, these simple pan-fried potato scones make a hearty brunch for friends
Provided by Lulu Grimes
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash. Sift the flour and baking powder into a bowl, add the butter, milk, eggs, mash and plenty of seasoning and mix to a sticky dough.
- Heat some butter and a little oil in a large frying pan. Fry dollops of the mixture as you would Scotch pancakes for 3 mins on each side until browned. You may need to do this in 2 batches so keep the fried ones warm in the oven. Serve with crisp bacon and grated mature cheddar, or blue cheese and a drizzle of honey.
Nutrition Facts : Calories 426 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
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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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