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Potato Scones
- Yield:
8
- Difficulty
Easy
Published 2003
Usually eaten hot, rolled up with butter, but also an essential item in a Scottish breakfast/high tea fry-up.
Cook’s Tip: The thinner the dough is rolled the better the scone. To test for the best potato scone hold one corner and shake – it should give a good ‘wiggle’. If too thick and stodgy there will be no wiggle.
Ingredients
225 g 8 oz 75 g 3
Method
Heat the girdle and grease. Test heat by sprinkling on some flour which should turn a light brown in a few minutes. Also judge heat by holding your hand over the girdle. It should feel hot, but not fiercely so.
Mixing and Shaping
Put the mashed potato into a bowl and sift in the flour. Add the butter and salt and mix to a smooth dough. It should be
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