So there I was, watching an episode of Still Game, a much loved comedy show from BBC Scotland. The episode’s title? ‘Scone’ So what does that put you in mind of? Something fresh from the oven, dripping with butter? Or with clotted cream and strawberry jam oozing from the sides? Of course not – you immediately rush off to pop a couple of potatoes into the oven!!!!!
- Cooked baked potato, or left over mashed potato
- Plain flour
Right, this is where it gets a bit hard. I baked 2 potatoes. They weighted 315g when I had finished with them. Your’s might weigh a bit more or less, but it all comes down to ratios. For every 100g of potato, add 25g of plain flour. For every 25g of flour, add 12g butter. A large pinch of salt and – only if it needs it – a dash of milk to bring the dough together. You also need a clean dry frying pan to cook them on. I’m fortunate enough to have a heavy cast iron skillet which is perfect 😀
Once it’s a stiff, workable dough, roll half of it out into a circle about 5mm thick and about 23cm across. Make sure the board is well floured at it often sticks. Mark it into quarters and, once the frying pan is hot carefully lift it over and gently lower it to cook.
Brown them (or, to be honest ‘blister’ them) on both sides and then remove to a serving plate while you make the rest.
You can also just take small balls of the dough and flatten them in between your palms, which I do find a bit easier.
I managed to get 12 Potato Scones out of this amount and bloomin’ delicious for my brekkie they were too!!!
BTW, they freeze easily as well, just quickly fry them for a minute or two in hot oil.