Delicious buttery Scottish Potato Scones recipe. No breakfast is complete without these thin and airy Scottish Potato Scones that are potato packed.
Cook potatoes in the microwave on high for 5 minutes or in boiling water for 20 minutes. Remove from microwave or drain. (Skip this step if using leftover mashed potatoes)
Mash (or use a ricer) potatoes leaving skin on with butter and salt.
Slowly add flour, increasing until a dough is formed*. Turn out onto a lightly floured surface and divide into 4 smaller portions. Rollout each portion until dough is approximately 1/4" thick (around 8-10" in diameter). Cut into 4 sections and prick gently with a fork all over.
Allow scones to cool on paper towel and keep warm in low-heated oven if not serving immediately.
Potato scones are traditionally served after a quick fry in bacon fat (use the same frying pan the bacon was cooked in) to reheat them with a full breakfast (eggs, bacon, fried tomatoes, etc.).
Potato scones freeze exceptionally well. I freeze in a single layer on a baking tray** and then place in a freezer bag for longterm storage.
* "a dough is formed" aka a dough that you're able to roll the dough out when it's dusted with a small amount of flour. The dough can't be too sticky otherwise it's impossible to roll. If too much flour is added then the dough becomes incredibly tough and the potato flavour is lost.
** If the scones are stacked and then frozen they won't separate from each other when it comes time to reheat them.
*** TARRAGON CREAM RECIPE:
Mix together 1 cup of sour cream with 3 tbsp of finely chopped tarragon and the juice from 1/2 medium lemon. Stir in a pinch of kosher salt and fresh ground black pepper.