Potato Scones

This Scottish potato scones recipe is a great way to use up potatoes. They freeze perfectly too, so it’s well worth making a batch so that you’re fully stocked for breakfast.

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Alongside a crispy morning roll, a fried egg and the classic square sausage, potato scones are a Scottish breakfast essential. Just the right side of stodgy and perfectly designed to soak up the fat from your cooked bacon and sausages.

Ingredients For Potato Scones

These potato scones are made by combining mashed potatoes with butter, some seasoning and some plain flour to form a dough. Essentially, mashed potato mixed with plain flour.

• Potatoes: Floury potatoes such as Maris Piper or King Edward work well.
• Other Ingredients: Salted Butter, Sea Salt, White Pepper, Plain Flour

How To Make Potato Scones

To make potato scones, cooked potatoes are mashed with butter, seasoning and plain flour to form a dough. The dough is then rolled out thinly and the mix is cooked in a lightly greased pan until golden and cooked through.

Step 1: Boil The Potatoes

Peel and quarter the potatoes.  Place the potatoes in a large pan of water, season generously with sea salt and bring to the boil.  Once boiling, reduce the heat a little and simmer for 15-18 minutes or until tender. Drain off the water and return the cooked potatoes to the pan over the lowest possible heat.  Add the butter, sea salt and white pepper and mash until smooth.

Step 2: Make The Potato Scone Mix

Add the plain flour, 1/3 at a time and mix well through the potatoes until fully incorporated and the mixture becomes dough-like and easy to handle. Take a handful of the mixture and roll into rounds on a floured work surface to a thickness of around 1/2 inch or 1cm.  Cut the round into 4 equal slices and prick each slice with a fork.

Step 3: Cook The Potato Scones

Heat a lightly greased heavy frying pan over a medium heat.  Place the prepared potato scones into the pan and cook for 4-5 minutes, turning as necessary until cooked through and golden on each side. As the potato scones cook, set them aside on a plate and repeat the process with the remaining dough.  When they’re all are cooked, allow them to cool completely, cover and store in the fridge for up to 2 days or freeze for up to 1 month.

Step 4: Fry The Potato Scones

To fry:  Heat 1 tablespoon vegetable oil in a frying pan over a high heat.  Fry for 2-3 minutes, turning often until golden and crispy.  Serve with a full Scottish breakfast!

I hope you’ll try this potato scones recipe. If you do, let me know in the comments how it went!

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Do you like this Scottish potato scones recipe? If so, buying a copy of my book might appeal to you! In The American Diner Secret you can find a host of cafe and diner style recipes that you can make at home. You’ll learn how to make pancakes, meatloaf, cinnamon rolls and more! You can buy The American Diner Secret in paperback or kindle form here.

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