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Java St Andrew Society Potato Scones |
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| -From Kate Robson (1999)- | ||||
| Also know as Potato Cakes, these are a great favourite in Scotland and Ireland. They go well with Bacon on its own, or as part of a Scottish Cooked Breakfast. My family sometimes has them with mince on top, too. | ||||
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| 115g Plain Flour ½ teaspoon Baking Powder 30g Butter ½ teaspoon salt Bacon fat, butter or dripping for frying. |
550g Mashed Potato (Note: if the mashed potatoes have had butter and mild added then use a bit more flour, or less mash) |
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| Sift the flour, salt and
baking powder together. Rub in the butter. Mix in the mashed potatoes and knead into a
ball. Cut this ball into two, and roll out half onto a floured work surface, into a
circle, which is about 3 to 4 mm thick. Divide into segments (like a pizza) and fry the
segments for 3-4 minutes on each side until browned. Repeat with the other half of the
dough. The potato scones freeze quite well for a few weeks. To reheat simply pop them in the toaster or fry them again (more calories!) for best results. Can be heated in the oven, too. |
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