Potato scones

Potato scones

Potato scones

Serves Serves 2 to 4
Time Cooks In30 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 275 14%
  • Fat 10.9g 16%
  • Saturates 6.6g 33%
  • Sugars 1.2g 1%
  • Protein 5.3g 11%
  • Carbs 37.7g 15%
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
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Ingredients

  • 250 g floury potatoes
  • 25 g unsalted butter , plus extra for greasing
  • 50 g plain flour
  • ¼ teaspoon baking powder
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Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

Method

  1. Peel and roughly chop the potatoes, then cook in boiling salted water for 8 to 12 minutes, or until tender. Drain, then mash with the butter.
  2. Combine the flour, baking powder and a good pinch of sea salt in a bowl. Add the warm mash to the flour mixture and combine gently with a spoon or your fingers to make a dough.
  3. Gently shape the dough into 2 balls and transfer to a lightly floured work surface. Roll each ball into a circle about 5mm thick, prick all over with a fork, then cut into quarters.
  4. Heat a griddle pan over a medium heat. Once hot, smear with a little butter. Carefully transfer the potato scones, in batches, to the pan and cook for 3 to 4 minutes on each side, or until golden brown.
  5. Serve the hot potato scones with bacon and fried eggs, or scrambled eggs and slices of smoked salmon.
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris