“You see potato scones quite a lot in Scotland, Ireland and Wales, served for breakfast with bacon and eggs, afternoon tea with butter and jam or supper with smoked salmon. ”
- 250 g floury potatoes
- 25 g unsalted butter , plus extra for greasing
- 50 g plain flour
- ¼ teaspoon baking powder
- 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.
- 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.
- 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.
- 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.
- Serve the hot potato scones with bacon and fried eggs, or scrambled eggs and slices of smoked salmon.
Source: Jamie Oliver