Potato scones

Potato scones

These are traditionally served warm with a cooked breakfast in Scotland and Ireland. Or try toasted and buttered

, 21 September 2015

(5 votes)

Potato scones
  • 1 Hour

  • Serves: 8

  • Price: 5p per serving

Nutritional Info
Each 43g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 819kJ/195kcal.
  • 250g Maris Piper potatoes (or King Edward potatoes), even-sized small or medium are best, unpeeled
  • 20g unsalted butter
  • 15g unsalted butter for cooking
  • 75g plain flour, (plus extra for dusting)
  • 1 tbsp sunfower oil
  • Bacon, to serve
  • Poached eggs, to serve
  • Salad, to serve
  • Put the potatoes in a large pan of boiling water. Bring back to the boil, then cover and simmer for 20-25 minutes, until cooked through.

  • Drain, return to the pan and stand over a very low heat, uncovered, for 1 minute, to dry off excess water. Tip into a colander.

  • As soon as the potatoes are cool enough to handle, remove and discard the skins. Mash with 20g butter, then stir in the flour until evenly mixed. Season with salt. Leave until cold, then divide into 2 portions.

  • Lightly dust a work surface with flour. Roll out one of the portions of mashed potato to a 12cm round – it should be about 1cm thick. Dust lightly with flour and prick all over with a fork. Repeat with the rest of the mash.

  • Melt the 15g butter in a frying pan with the oil, then pour out into a bowl, leaving just enough to grease the pan. Fry one of the scones for 4 minutes on each side, until golden brown. Cut into eight slices and keep warm. Repeat, using the remaining butter mixture to grease the pan.

  • Serve warm with bacon and a poached egg on top. Garnish with salad.

    This recipe makes 16 slices, to serve 8 people.