Irish potato scones

This is a classic Irish recipe – we used to eat them a lot, but sort of forgot about them; I made some for breakfast this morning, and thought I’d share.  It’s an ideal way to use up leftover boiled potato, too!

In a food processor, blitz 6oz cold cooked potato, 4oz flour (I always use plain, but self raising would do), and 2oz of butter or marg.  Once you have a dough, remove it from the processor and knead a little on a floured work surface.

Now, you can be diligent, roll it out with a rolling pin, and cut the dough into rounds – or you can do what I do, which is to divide the dough into 8, and pat it into rough roundish shapes.

Also, the recipe recommends frying in a little butter on a griddle, but I’m afraid I stick them on a greased baking tray at gas 6 for 15 minutes.  And I don’t peel the spuds either 🙂

These are just utterly delicious straight out of the oven, spread with butter, and also work really well as part of a great British fry up.

If you don’t have a food process, mash the potatoes as is (no milk or butter), rub the fat into the flour and add the spud, then continue with the rolling (or not).

2 thoughts on “Irish potato scones”

  1. My Irish Nanna’s recipe for Boxty cakes is a slight variation on this but absolutely delicious!

    To a leftover portion of cold mashed potatoes add two teaspoons of english mustard, one of wholegrain mustard, black pepper and grated mature cheddar.

    Mix in self raising flour until you get quite a dry dough (sort of a scone texture).

    Form into balls and then flatten into inch-thick cakes.

    Dip cakes into beaten egg and then flour and shallow fry in oil on a medium heat, turning once, until crispy and golden on the sides and cooked through.

    Fantastic served with beans and sausages!

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