Potato Scones

Eat these warm from the oven, split in half and covered in butter.


  • 6 oz (175 g) potatoes
  • 8 oz (225 g) self-raising flour
  • 1 teaspoon salt
  • 3 oz (75 g) butter or margarine
  • 2–3 fl oz (50–75 ml) milk


Boil or steam the potatoes and put through a sieve. Sift the flour and salt and rub in the butter or margarine. Mix in the warm potato and lastly enough milk to make a soft dough. On a floured surface, shape into a round about half an inch thick and cut into scones (using a -inch cutter the yield will be about twelve scones).

Put on a greased baking tray and cook at gas mark 6/400°F/200°C for 20 minutes or until golden brown.

‘We will just wonder why, while in France many dishes containing potatoes are called à la Parmentier, there are, all ungratefully, none in England named after Walter Raleigh.’

Marcel Boulestin, c. 1932.