Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Tattie scone

Potato scones

Tattie scone

30 mins

Super easy

serves 2 to 4

About the recipe

You see potato scones quite a lot in Scotland, Ireland and Wales, served for breakfast with bacon and eggs, afternoon tea with butter and jam or supper with smoked salmon.


nutrition per serving

275

Calories


10.9g

Fat


6.6g

Saturates


1.2g

Sugars


5.3g

Protein


37.7g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

250g floury potatoes

25g unsalted butter, plus extra for greasing

50g plain flour

¼ teaspoon baking powder

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.

Tags