Delicious buttery Scottish Potato Scones recipe. No breakfast is complete without these thin and airy Scottish Potato Scones that are potato packed.
“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.
- potato masher
- 1.5 lbs little potatoes
- 1/4 cup unsalted butter
- 1 tsp salt or fine sea salt
- 1/2 cup all-purpose flour
Tarragon Cream Sauce
- 1 cup sour cream
- 3 Tbsp tarragon, finely chopped
- 1 medium lemon, juiced
- (to taste) salt and pepper
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