A simple way of making potato scones?!
Answers: I would love to be able to make my own, as ive never made them before does anyone have a basic recipe i can try!! thank u in advance :) x x
Potato cakes are a favourite in our house, but they are never made to any recipe... They are a tasty product of the Leftover School of Cookery! LOL!
So next time you have a reasonable portion of mashed potatoes (which you naturally made with a good dollop of butter and seasoned with salt and pepper) left over, mix in enough sifted flour to make into a dough. You are aiming for a consistency similar to ordinary scone dough -- pliant but not sticky.
I add a half to a level teaspoon of baking powder to the first tablespoon of flour, so they are nice and light. I also often add a goodly grating of a mature Cheddar too. A teaspoon of grated onion, a pinch of dry mustard or grated nutmeg also add flavour, although many would shout "not traditional", it prevents them from being bland but avoids adding extra salt. Whatever floats your boat really!
Roll out with a pin on a floured surface to about 3 to 4 mm /quarter inch thickness. Cut into squares and/or triangles with a sharp knife, or using about a 2.5 inch diameter round cutter.
Now "dry fry" on a flat griddle (the ridged ones are not really suitable). If you don't have a griddle, use a heavy-based frying pan. Not too hot though they need to cook through before they "catch" (burn!).
Brown on one side then flip over onto to other and cook until golden brown both sides. You can use a tiny smear of fat to grease the cooking surface if you prefer, but most non-stick pans no longer need that. You may need to cook in batches if you have a lot of potato cakes.
Potato scones are make the same way, but contain more fat, flour, baking powder (or other rising agent such as bicarb and cream of tartar mix) and sugar. Often with sour milk or buttermilk...
Serve warm. If you are going to cool them before serving, wrap them in a clean tea towel whilst they cool. They then remain pliant.
Remember, you can also include those leftover carrots, turnips, swedes, pumpkin, etc. in your "potato cakes" too. You never know, you may also start cooking more veggies just to make sure you have enough left to make the cakes!
Good luck and have fun!
Potato Scones
Like many traditional Scottish recipes this uses basic ingredients which were always ready to hand.
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Ingredients:
Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt
Method:
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.
http://www.rampantscotland.com/recipes/b...
Of course a basic recipe for you, 1st take some potatoes!
My mom used to make these for us when we children and we loved them.
Peel and boil potatoes,(depending on how many you are making for it's usually 2 good size spuds per person).
Mash the spuds with plenty of milk and butter.
While still hot add half a pkt of stuffing,sage and onion or whatever you like.
Mix well and leave to cool.
Take handfuls of spud mixture and roll and pat into scone shapes.
It's a good idea to flour hands while doing this to prevent sticking.
Heat a little oil in frying pan and fry scones gently on both sides until golden brown.
Ingredients For Potato Scones
500g of mashed potatoes
100g of plain flour
50g of butter
Pinch of salt
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How To Make Potato Scones
A griddle pan is the best way to make potato scones though a frying pan can also be used. The trick is not to let the potato scones mixture get dry.
Boil the tatties and then mash them thoroughly. Add butter and salt if needed. A healthier potato scone recipe should omit the salt.
In a mixing bowl mix in the plain flour with the mashed tatties ensuring the potato scones mixture does not go dry.
Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm. For this recipe for potato scones cut into the traditional shape of potato scones of triangles, though some bakers now sell round tattie scones.
Put each triangular potato scone into the griddle or frying pan and cook on both sides until brown.
Serve whilst hot for tasty potato scones.
i do mine with onions mash the potato and onion together make them in round shape and get some raw eggs and breadcrumbs dip the potato scones in the raw egg then roll it in the breadcrumbs then fry.like a burger,
potato scones
Ingredients:
Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt
Method:
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.