Since it’s Paddy’s weekend and a sunny Sunday in Scotland I thought I’d make some potato scones for breakfast (it is not at all that I seem to have a huge excess of potatoes at the moment). I saw the recipe in the Guardian yesterday and woke up thinking about them!
Here’s how to make them, they don’t take long:
500g floury potatoes
50g plain flour
1/4 tsp baking powder
Salt and pepper
Peel and chop the potatoes then boil for around 15 minutes or until they are tender with a pinch of salt.
Drain the potatoes and set aside then melt the butter in the pan. Pop the potatoes back into the pan with the melted butter and get mashing. Sift the flour and baking powder into the potatoes and stir to combine. Adjust the seasoning if required. The dough should come together nicely and away from the sides of the pan, add a little milk if the mixture is dry and more flour if it is a little too wet.
Divide the dough into two halves then form one half into a ball and roll it out on a floured surface. Keep the circle around 1cm thick and then cut it into quarters. Pop a little butter into a shallow frying pan over a medium heat and transfer as many pieces as you can into the pan. Cook for around 3 minutes each side then do the same with the other half of the dough.
Potato scones or farls are most often served with a cooked breakfast and are a great substitute in dishes that use a muffin – top them with poached eggs and smoked salmon. When I buy potatoes for a dish I always end up with loads left that just sit on the shelf looking sorry for themselves, so this is a great way to use them up.