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500g (1lb) mashed potatoes
100g (4oz) plain flour
50g (2oz) butter
Pinch of salt
A griddle pan is the best way to make potato scones though a frying pan can also be used. The trick is not to let the potato scones mixture get dry.
Boil the tatties and then mash them thoroughly. Add butter and salt if needed. A healthier potato scone recipe should omit the salt, but this is Scottish cuisine, so none of that bollocks here...
In a mixing bowl mix in the plain flour with the mashed tatties ensuring the potato scones mixture does not go dry.
Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm. For this recipe for potato scones cut into the traditional shape of potato scones of triangles, though some bakers now sell round tattie scones, which is clearly an English plot to destabilise Scotland.
Put each triangular potato scone into the griddle or frying pan and cook on both sides until brown.
Serve whilst hot for tasty potato scones.
100g (4oz) plain flour
50g (2oz) butter
Pinch of salt
A griddle pan is the best way to make potato scones though a frying pan can also be used. The trick is not to let the potato scones mixture get dry.
Boil the tatties and then mash them thoroughly. Add butter and salt if needed. A healthier potato scone recipe should omit the salt, but this is Scottish cuisine, so none of that bollocks here...
In a mixing bowl mix in the plain flour with the mashed tatties ensuring the potato scones mixture does not go dry.
Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm. For this recipe for potato scones cut into the traditional shape of potato scones of triangles, though some bakers now sell round tattie scones, which is clearly an English plot to destabilise Scotland.
Put each triangular potato scone into the griddle or frying pan and cook on both sides until brown.
Serve whilst hot for tasty potato scones.