Saturday, March 3

Scottish Potato Scones

Many traditional Scottish recipes use basic ingredients which were often on hand. Potato scones are one of these traditional recipes. Traditionally these were made with three ingredients potatoes, flour, and butter, then served along side meals with cheese if available. I should note that the name is slightly misleading, if you are thinking of a breakfast scone which is very common, these are more towards a pancake texture and thickness.

While the traditional recipe is very tasty, the modern version is just a little bit tastier. I learned this adaptation of a classic from an English friend of mine. Of course mine has been slightly modified from the adaptation by incorporating seasoning, they still pay homage to the traditional Scottish recipe.

Makes 12-18 scones
Full time: 30-40 minutes (includes multiple batches, but not potatoes cooking time)

You will need:

1 lb. potatoes, cooked and mashed (time saver use 1 bag of cook and serve mashed from the freezer section of grocery store)
1 cup flour
1/2 cup shredded cheddar cheese
6 tbsp melted butter
1 1/2 tsp ground black pepper
1 tsp salt
1/2 tsp white pepper

Let us begin:

Preheat oven to 350 and line a baking tray with parchment. Set aside for now

Start with your mashed potatoes in a medium bowl, try to look for any large lump and remove them

Add in melted butter and seasoning, stir and continue to keep an eye out for lumps of potato that may have remained
Add in flour and begin to knead with your hands, it will begin to form a large lump and then you should be able to create a large ball. Move this ball to a floured board

Okay, if you have ever wanted to re-create that scene from "Close Encounters" go ahead, play with your food. If not grab a rolling pin and roll this out to 1/4"-1/3" thickness

Slice length wise into strips roughly a hand width wide

Slice in opposite direction roughly the same width. You'll have a bunch of squares now

Slice these squares, in half on the diagonal to form triangles.


Move these triangles to wax paper and let sit a good 5 minutes.

Rest period is very important because the potatoes are currently having a personality crisis, they want to reform into a pile but letting them sit convince them to lay flat.

Poke a few times with a fork


Get a saute pan heated over medium heat and spray with a light coat of cooking spray

Place 4-5 slices into the saute pan and cook for 2-3 minutes until golden

Flip over and repeat

Move to a paper towel lined plate and repeat with all remaining slices. You may need to layer these, just add paper towels on top of each layer to ensure excess oil is removed

Once all slices are cool to touch grab the baking sheet and count how many slices you have. You want an even number at this point, if you have an odd ball feel free to eat it. Place half the slices in a single layer on the baking sheet

Top with approximately 1 tsp shredded cheese

Top with a second slice

Bake in oven for 5 minutes or until cheese has fully melted