Scottish Potato Scones and British Breakfasts: a Tutorial
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Scottish Potato Scones and British Breakfasts: a Tutorial
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A traditional part of a full Scottish breakfast. Mostly made with mashed potatoes, these scones are a potato lover's dream come true.
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Ingredients
- 1 lb Russet potatoes boiled, see notes
- ½ cup flour sifted
- 2 tbsp butter softened, good quality
- ½ tsp kosher salt or sea salt
Instructions
- First, peel the boiled potatoes. If you have a ricer, use it to rice the potatoes, if not, just mash them, but what makes better potato scones is light, dry potatoes, and ricing them gives them more air.
- Add the butter and salt. Taste the potatoes at this point, add more salt if needed, then very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
- Turn out onto a floured workspace and gently fold over until smooth. Divide into 4 or 5 equal portions and form each into a ball.
- Roll one ball out to about 1/4″ thick, then prick with a fork and cut into quarters or sixths, whichever you prefer, with a large knife. Repeat with the rest of the balls of dough.
- Heat a pan or griddle to (almost) high heat (between med. high and high.) When the pan is hot, cook the scones until brown on each side. Place on a clean dish towel, then cover with the other half to cool.
- These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in, for a Scottish breakfast. I
Notes
- If you absolutely refuse to peel boiled potatoes, you can peel them before boiling.
- To freeze: place them individually separated on a floured tray in the freezer until frozen, then place in a freezer bag. This way they won't stick to each other. Alternately, you can put them in a container with pieces of wax/parchment paper in between them.
- Potatoes should be weighed after cooking - about 4 large potatoes, cooked in salted water -preferably cooked with the skin.
- To cook frozen potato scones, there's no need to defrost them, you can just fry them straight away. However, I usually take them out of the freezer about for about 10 minutes though, so they cook more quickly.
- If you absolutely refuse to peel boiled potatoes, you can peel them before boiling.
Nutrition Information
Show Details
Serving
2
Calories
39kcal
(2%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Trans Fat
0.05g
Cholesterol
3mg
(1%)
Sodium
68mg
(3%)
Potassium
98mg
(3%)
Fiber
0.4g
(2%)
Sugar
0.1g
(0%)
Vitamin A
35IU
(1%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 39kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 3mg | 1% |
| Sodium | 68mg | 3% |
| Potassium | 98mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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4.9
339 reviews
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