SCOTTISH POTATO SCONES RECIPES

Steps:

• Steam the potatoes in a steamer basket over a pan of boiling water for about 20 minutes or until completely tender. While the potatoes are still hot, peel off the skins – wear rubber gloves or spear each piece of potato with a fork and peel the skin off with a sharp knife – they should slide off easily.
• Put 150g/5½oz of the flour and the baking powder into a bowl, with plenty of salt and pepper. If you have a potato ricer, mash the still-hot potatoes straight into the flour. Alternatively, mash the potatoes until smooth and add to the flour. Add the egg and butter – the butter should melt into the potato. Mix until you have a soft dough. If it seems too soft and doesn’t hold together, add a little more flour.
• Knead the mixture briefly until smooth, then turn out onto a well-floured surface. Cut the dough into six equal pieces, then roll out to form rounds of about 12–15cm/4½–6in in diameter and 5mm/¼in thick.
• Heat a little butter in a frying pan over a medium heat – not too hot or the butter will burn and the potato scones will brown too quickly. Fry one round at a time, flipping it over when the underside is brown. It should take 2–3 minutes on each side. When all the rounds are cooked, cut each round into four pieces.
• Eat hot from the pan or reheat by toasting. Serve with butter.

Steps:

• Steam the potatoes in a steamer basket over a pan of boiling water for about 20 minutes or until completely tender. While the potatoes are still hot, peel off the skins – wear rubber gloves or spear each piece of potato with a fork and peel the skin off with a sharp knife – they should slide off easily.
• Put 150g/5½oz of the flour and the baking powder into a bowl, with plenty of salt and pepper. If you have a potato ricer, mash the still-hot potatoes straight into the flour. Alternatively, mash the potatoes until smooth and add to the flour. Add the egg and butter – the butter should melt into the potato. Mix until you have a soft dough. If it seems too soft and doesn’t hold together, add a little more flour.
• Knead the mixture briefly until smooth, then turn out onto a well-floured surface. Cut the dough into six equal pieces, then roll out to form rounds of about 12–15cm/4½–6in in diameter and 5mm/¼in thick.
• Heat a little butter in a frying pan over a medium heat – not too hot or the butter will burn and the potato scones will brown too quickly. Fry one round at a time, flipping it over when the underside is brown. It should take 2–3 minutes on each side. When all the rounds are cooked, cut each round into four pieces.
• Eat hot from the pan or reheat by toasting. Serve with butter.