Saffron potato scones

Name: Saffron potato scones
Yield: Makes 12 to 18, depending on size
Ingredients: 1/20 g / 25 saffron threads soaked in 1 tablespoon boiling water; a pinch of salt; 350 g / 12 oz / 2 cups boiled and mashed potatoes; 75 g / 3 oz / ¾ cup Cheddar, grated; 75 g / 3 oz / ¾ cup self-raising flour; 50 g / 2 oz / ½ stick butter

Preparation info

Makes
12 to 18
, depending on size

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

These make the perfect accompaniment to a thick root-vegetable soup. Try them, too, at breakfast time with crisp bacon and a poached egg, or with hollandaise as an Egg Benedict.

Ingredients

1/20 g / 25 saffron threads soaked in 1 tablespoon boiling water

Breakfast
Vegetarian
Baking

Method

Grease or line a baking sheet.

Melt the butter in a bowl and stir in the mashed potatoes and the saffron water. Then add the flour, salt and grated cheese. Roll out on a floured worktop until about 1 cm/½ inch