Scottish Potato Scones Scottish Potato Scones

Scottish Potato Scones

Boomer Gold

Delicious buttery Scottish Potato Scones recipe. No breakfast is complete without these thin and airy Scottish Potato Scones that are potato packed.

Notes:

“A dough is formed” means 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.

Potato scones freeze exceptionally well. You can freeze in a single layer on a baking tray and then place in a freezer bag for long-term storage.

Print

Scottish Potato Scones

By Samantha Gutmanis

Scottish Potato Scones

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Cook potatoes in the microwave on high for five minutes or in boiling water for 20 minutes. Remove from microwave or drain. (Skip this step if using leftover mashed potatoes)


Mash 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 four smaller portions. Rollout each portion until dough is approximately 1/4" thick (around 8-10" in diameter). Cut into four sections and prick gently with a fork all over. 


Preheat a large skillet or frying pan to moderately high heat (closer to high than medium). Add scones and cook, filliping once, for 3 to 4 minutes per side. 


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.).


Make the Tarragon Cream Sauce:

Mix together all ingredients and serve with scones.

Step 1 out of 8

Cook potatoes in the microwave on high for five minutes or in boiling water for 20 minutes. Remove from microwave or drain. (Skip this step if using leftover mashed potatoes)


Step 2 out of 8

Mash potatoes leaving skin on with butter and salt. 


Step 3 out of 8

Slowly add flour, increasing until a dough is formed. Turn out onto a lightly floured surface and divide into four smaller portions. Rollout each portion until dough is approximately 1/4" thick (around 8-10" in diameter). Cut into four sections and prick gently with a fork all over. 


Step 4 out of 8

Preheat a large skillet or frying pan to moderately high heat (closer to high than medium). Add scones and cook, filliping once, for 3 to 4 minutes per side. 


Step 5 out of 8

Allow scones to cool on paper towel and keep warm in low-heated oven if not serving immediately.

Step 6 out of 8

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.).


Step 7 out of 8

Make the Tarragon Cream Sauce:

Step 8 out of 8

Mix together all ingredients and serve with scones.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.

Welcome to our completely new website!

It’s designed to get you what you want, faster - from recipes to products, Where to Buy, and much more.