Follow these steps for perfect results
Potatoes
Peeled, cut into thirds
Butter
Unsalted
Salt
Milk
Black Pepper
Freshly ground
All-Purpose Flour
Heat griddle or heavy skillet to 500F (Hot).
Peel potatoes and cut into thirds.
Boil potatoes in salted water until fork tender, about 15 minutes.
Drain water thoroughly.
Mash potatoes with a fork until there are no lumps.
Add butter, salt, milk, and pepper to the mashed potatoes.
Beat potatoes until creamed and combined.
Let the mixture cool until hand hot.
Mix in flour to form a soft dough. Note: The dough will be soft and sticky.
Take 3oz of dough and roll it on a lightly floured board to form a flat round about 7in in diameter.
Stamp out scones using a 6in round bowl or disk.
Cook on griddle for 2-3 mins on either side until lightly browned.
Serve immediately or freeze for later use.
To prepare from frozen, pan fry or heat briefly on a griddle or in the oven.
Expert advice for the best results
Don't overwork the dough, as it can make the scones tough.
Use a good quality butter for the best flavor.
Serve warm with butter or your favorite toppings.
Everything you need to know before you start
10 minutes
Can be made ahead and stored in the refrigerator for up to 2 days or frozen for longer storage.
Stack scones on a plate, garnish with a sprig of parsley.
Serve with butter, jam, or cheese.
Serve as a side dish with soup or stew.
Serve as a breakfast item with eggs and bacon.
A smooth and peaty whisky complements the earthy potatoes.
Discover the story behind this recipe
A staple food in Scotland, often eaten for breakfast or as a side dish.
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