Scottish Potato Scones and British Breakfasts: a Tutorial
User Reviews
4.9
Scottish Potato Scones and British Breakfasts: a Tutorial
Description
This recipe for Scottish Potato Scones begins with boiled and peeled russet potatoes, which are riced or mashed to a light, dry consistency. Soft butter and kosher salt are mixed in before gently folding in sifted flour, producing a soft dough. The dough is divided, rolled thin, pricked to prevent bubbling, then cut into pieces and cooked on a hot pan or griddle until browned on both sides.
The resulting scones have a tender texture with browned edges for slight crispness. Though fully cooked after frying, they are traditionally part of a larger breakfast, often served alongside eggs, sausages, and other components.
The recipe notes practical tips: potatoes should be weighed after boiling and can be peeled before or after boiling depending on preference. The scones freeze well when separated individually, allowing frying direct from frozen with slightly longer cook time. Cooling on a dish towel helps absorb excess moisture after cooking.
Ingredients
- 1 lb russet potato 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 desired, potatoes can be peeled before boiling instead of after.
- After forming, freeze individual scones separately on a floured tray before storing together to prevent sticking.
- Cook potato scones directly from frozen without defrosting; cooking times may increase slightly.
- Use roughly 1 lb of cooked, weighed potatoes (about 4 large) for this recipe, preferably boiled in salted water with skin on.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
