A traditional Scottish breakfast of haggis, black pudding, lorne sausage, mushrooms and poached egg is just not the same without potato scones.How else would you mop up the gooey egg yoke?
Like so many traditional Scottish recipes, potato scones are very tasty and yet incredibly simple. The key here is to remove every single lump from your mash potatoes at the beginning.
What you need:
225g (8oz) potatoes, boiled and mashed
65g (2 ½ oz) flour
3 tablespoons melted butter
- Peel your potatoes and cut into small centimetre cubes. Boil until soft. Strain and mash. Add the butter and seasoning.
- Add the flour into the mash until it has the consistency of a pliable dough. Add a little milk if the dough becomes too dry.
- Turn out onto a floured surface and roll until about quarter of an inch thick.
- Cut into 12cm circles (about the size of a side plate)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.