Search just our sites by using our customised search engine

Unique Cottages | Electric Scotland's Classified Directory

Click here to get a Printer Friendly PageSmiley

Potato Scones

1/2 lb Cooked Potatoes
2 oz Flour
1/2 oz Butter
Pinch Salt
A little Milk or Buttermilk To bind

To test for the correct heat on the gridle sprinkle it with a little flour. If the flour browns at once it is too hot; it should take a few seconds to turn colour.

Grease a gridle or heavy frying-pan. Mash the patatoes with the butter and a little milk. Mix with a spoon. Add the salt and a little of the flour. Use the fingers until it is all taken up and the dough is fairly stiff. Turn out on to a floured surface. Roll out to 1/4 inch thick and cut into rounds using a breakfast cup as a cutter. Place on the hot greased gridle or frying-pan. Cook for 2 minutes util the underside is brown. Turn and repeat on the other side. Serve piping hot, spread with butter.

Here is another recipe from Maggie Notellin

Tattie Scones

Ah got a recipe fur tattie scones the uther day an tried it.... never made them afore but they turned oot just like the shop wans! 

1 cup warm mashed potatoes
1/3 cup melted butter
1 tsp salt
1/2 cup plain flour

Preheat a frying pan or griddle over moderate heat.

Mix together all ingredients until thoroughly blended. Turn the dough onto a floured board and divide into three. Roll into a circle about 1/4 inch thick. Cut each circle into 6 wedges. Sprinkle the griddle with flour and bake each circle for about 5 minutes, until edges begin to brown, turning once to cook both sides. 

Delicious served with bacon and eggs!

Return to Recipe Index Page


This comment system requires you to be logged in through either a Disqus account or an account you already have with Google, Twitter, Facebook or Yahoo. In the event you don't have an account with any of these companies then you can create an account with Disqus. All comments are moderated so they won't display until the moderator has approved your comment.

comments powered by Disqus