Potato scones

Potato scones

By Lulu Grimes
  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)
By
Magazine subscription – 3 issues for £5

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Topped with crisp bacon and grated mature cheddar, these make a hearty brunch for friends

Nutrition and extra info

Nutrition:

  • kcal426
  • fat22g
  • saturates11g
  • carbs51g
  • sugars2g
  • fibre2g
  • protein10g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 250g potatoes, cut into cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g butter, melted, plus extra for frying
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tsp oil, for frying

Method

  1. Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash. Sift the flour and baking powder into a bowl, add the butter, milk, eggs, mash and plenty of seasoning and mix to a sticky dough.

  2. Heat some butter and a little oil in a large frying pan. Fry dollops of the mixture as you would Scotch pancakes for 3 mins on each side until browned. You may need to do this in 2 batches so keep the fried ones warm in the oven. Serve with crisp bacon and grated mature cheddar, or blue cheese and a drizzle of honey.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mhchevalier's picture
mhchevalier
26th Jan, 2019
3.05
This was ok, but a bit stodgy, I wouldn't make these again.
taitai
31st May, 2011
4.05
the Potato "scones" went down a treat, especially with a hint of salt on top- once it's been fried. Wasn't sure about the thickness of the cakes, so the first batch was abit of trial and error- the size and thickness of a scottish pancake worked for me. Overall it was very easy to make and I'd probably make them again :)
kai4me's picture
kai4me
30th Mar, 2011
Should be called Potato Cakes. Check any good Scottish recipe book for the real Potato Scones.
imeldahiggins
22nd Jan, 2011
5.05
Love these scones. Also nice with spring onions added. Have not had a problem with the thickness - I cook them on one side, flip them and then flatten the cooked side with a spatula to the desired size and thickness. Be careful to cook them on a fairly low heat to make sure the batter cooks through.
jweg1210
2nd Aug, 2010
1.05
Nobody in our family of four liked these - we thought they were tasteless. As for the thickness factor - given the texture of the batter it isn't really possible to smooth it down so mine ended up really thick too. Served with bacon and fried mushrooms, but would have done better to make some nice bread instead.
steviesgirl
7th Jul, 2010
i tried this recipe and added fried onions, was a bit unsure on the size they should have been as i think mine may have been to thick and on the large size. suggestions please?
Ian Hudson's picture
Ian Hudson
16th Jun, 2020
Can these be frozen?
lulu_grimes's picture
lulu_grimes
21st Jun, 2020
Hello Ian, Yes they can be frozen. Reheat them in the oven to serve. Lulu
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?