Potato Scone. Bring potatoes to a boil in a pot of lightly salted water. Directions In a bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
Potato scones are traditionally served after a quick fry in bacon fat (use the same frying pan the bacon was cooked in) to reheat them with a full breakfast (eggs, bacon, fried tomatoes, etc.). These are not like traditional British scones, but more of a potato pancake, and often served with sausage and bread. They're sometimes called potato scones, and you may also hear them called fadge or potato bread in Ireland. You can cook Potato Scone using 7 ingredients and 10 steps. Here is how you cook that.
Ingredients of Potato Scone
- It’s of INGREDIENTS for 6 Hot Biscuits.
- You need 100 g of Flour.
- Prepare 3 g of Baking Powder.
- You need 10 g of Sugar.
- It’s 35 g of Butter (Salted).
- Prepare 60 g of Milk (or cream).
- It’s 120 g of Potatoes.
Mash potatoes well, add real butter and salt. Add as much flour as potatoes will take without becoming too dry. Turn out onto a floured board, roll until ¼ inch in thickness. Potato Scones aka Tattie Scones A scone is a scone no matter the shape or if it happens to be flat as these are!
Potato Scone instructions
- Operation Time / 20 min Oven Temperature / 400 F Baking Time / 25 min.
- Preheat oven to 400F. Line a cookie sheet with parchment paper..
- Peel the potatoes and cut into small pieces. Wrap in plastic and microwave until the potato pieces are soft enough to mash. Let cool and set aside until use..
- Prepare a medium mixing bowl and a stick mixer with blade inserts..
- Sift the flour and baking powder into the mixing bowl. Add the sugar..
- Cut the butter into small squares and add to the bowl..
- Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips)..
- Move the mixture to a large mixing bowl. Add the mashed potatoes and milk to the dry mixture and use a rubber spatula to mix well. (Be careful not to mix too much)..
- Divide the dough into 6 portions..
- Place on prepared cookie sheet. Bake for 25 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack..
Traditionally potato scones were made right after lunchtime using the potatoes that were still warm in the pan. Potato scones are traditionally served after a quick fry in bacon fat (use the same frying pan the bacon was cooked in) to reheat them with a full breakfast (eggs, bacon, fried tomatoes, etc.). I freeze in a single layer on a baking tray** and then place in a freezer bag for longterm storage. Basically they are made from mixing boiled, riced (or mashed) potatoes, a little butter, salt, and flour. These ingredients are combined to form a dough, then rolled out, and cooked on a griddle.