Potato Scones

Step 1

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.

Step 2

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 3

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.

Step 4

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 5

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.

Step 6

As the potato scones cook, set them aside on a plate and repeat the process with the remaining dough.  When all the potato scones 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 7

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