You know those potato scones I posted the other day? Well, I made an even better version with added cheese and spring onions. 😛
Like I said before, they’re incredibly easy to make. They’re essentially just buttery mash with a bit of flour. Plus, they’re toasted in a frying pan so it’s very quick. No faffing around with baking needed.
I can easily see these becoming a breakfast staple for me. It’s such a great alternative to toasts!
And btw, someone on Instagram told me that they freeze well so it’s not like you have to make them from scratch every time. I haven’t tried this myself yet so I’m not sure if it affects the texture, but I’ll update you on this when I make another batch (probably very soon! hehe).
- 250-300g potatoes
- 40g extra mature cheddar (or cheese of your choice)
- 2 spring onions/scallions
- 50g all purpose gluten free self-raising flour (add 1 tsp baking powder if using a plain blend instead of self-raising)
- + 20g extra for rolling the dough
- 25g salted butter
- A dash of salt (to taste)
MAKE THE DOUGH:
- Peel and cut the potatoes into cubes.
- Place them in a saucepan with water and a generous dash of salt and boil until soft.
- Drain the potatoes in a colander.
- Transfer the cooked potatoes into a mixing bowl along with the butter and mash until smooth.
- Add a good dash of salt (to taste).
- Then finally, stir in the flour and knead the dough with your hand until you have a smooth dough ball (like in the picture collage above). Note: the amount of flour needed can vary depending on how much water is left in your potatoes. If the dough is too dry/cracking, add a little bit of water, a quarter teaspoon at a time, until it looks right.
FLATTEN THE DOUGH AND SHAPE THE POTATO SCONES:
- Dust some flour over your work surface and on top of your dough ball. I use about 15-20g. Note: my preferred method is to use a non-stick baking mat.
- Flatten it with your hands into a circular shape. Note: you can add a bit more flour at any point if necessary (to prevent sticking).
- Then take over with a rolling pin and roll until it’s about 1 cm thick.
- Smooth any cracks around the edged with your fingers.
- At this point, sprinkle some extra flour on top and spread it around with your fingers.
- Cut into slices with a pizza cutter or knife.
- To make sure the scones aren’t sticking to your work surface, run a spatula underneath (and push some loose flour under, to unstick them, if needed).
COOK THE POTATO SCONES:
- Heat up a frying pan or skillet on low heat with a tiny bit of butter, just a smidgen, and spread it around the pan.
- Add a batch of scones and cook for about 8 minutes (4 minutes on each sides) or until they are nicely golden and toasted.
- Serve warm with butter on top.
Hope you like them. 🙂