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Potato Scones

By The Cooking Book
A cross between a pancake and a potato cake, these are popular in Scotland, where they are known as tattie scones. Good with soft garlic-and-herb cheese and a chive garnish or butter and jam. Also good in place of rice…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

4 total
  • 50 g of self-raising flour, plus extra for dusting
  • 2 tbsp of vegetable oil
  • 450 g of floury potatoes, peeled, diced, and boiled until tender
  • 1 pinch of salt,

Method

4 steps

  1. Step 1

    Pat the potatoes dry and place in a pan or bowl. Mash well using a potato masher, or process them through a ricer, if you have one, for a finer texture.

  2. Step 2

    While the mash is still warm, add a pinch of salt, sieve in the flour and gently work it into the potato using a wooden spoon. The mixture should form a pliable dough.

  3. Step 3

    Turn on to a lightly floured work surface and knead gently until smooth. Roll the dough into a 20cm (8in) square. Cut this into quarters and then cut each on the diagonal to form 2 triangles.

  4. Step 4

    Brush a griddle pan lightly with oil and heat until hot. Cook the scones in 2 batches for 2 minutes on each side, or until lightly golden. Keep warm while cooking the remaining scones. Best served warm.