IRISH POTATO SCONES
Make and share this Irish Potato Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 45m
Yield 12 scones, approximately, 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Mash potatoes well, add real butter and salt.
- Add as much flour as potatoes will take without becoming too dry.
- Turn out onto a floured board, roll until ¼ inch in thickness.
- Cut into circles, approximately 2½" in diameter.
- Prick all over with a fork.
- Cook on a hot dry griddle or heavy pan dusted with a little flour.
- When they brown with small darker spots appearing, they are cooked.
- Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
- Wrap uneaten scones in greaseproof paper and refrigerate.
- Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs - delicious!
- *Flour amount varies according to the type of potato used.
- For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon.
IRISH POTATO SCONES
These are SOOOOO good. Don't even think of not using the bacon fat, they won't be the same! INDULGE A LITTLE!
Provided by Lori 13
Categories Scones
Time 30m
Yield 8-12 scones
Number Of Ingredients 4
Steps:
- Boil potatoes until tender. Drain. Peel. Rice.
- Mix with the bacon fat, salt and flour.
- Roll out into a 1/4 inch thickness. Cut in 2 inch circles. Prick all over with a fork.
- Heat an iron skillet over high heat.
- Add scones, a few at a time. Turn heat to medium. Cook until browned and speckled.
- YUM!
POTATO SCONES
Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.
Provided by Lindsay O.
Categories Bread Quick Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Heat a lightly greased griddle or cast iron skillet over medium-high heat.
- Mash potatoes with flour, butter, and salt until a stiff dough forms.
- Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
- Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 29 g, Cholesterol 20.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 307.5 mg, Sugar 0.7 g
IRISH SCONES
Provided by Food Network
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a large bowl, sift together flour, baking soda, and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or dried fruit. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.
POTATO SCONES
Make sure you have a griddle for this recipie
Provided by bakingchef15
Time 15m
Yield Makes Pieces
Number Of Ingredients 4
Steps:
- Mash potatoes, add salt and butter and flour to give a stiff mixture.
- Turn out onto floured surface, knead lightly and roll out to a thickness of 1cm (1/2inch).
- Cut into triangles and cook on a hot greased griddle for 4-5 min on each side.
- Serve hot
EASY POTATO SCONES
Topped with crisp bacon and grated mature cheddar, these simple pan-fried potato scones make a hearty brunch for friends
Provided by Lulu Grimes
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash. Sift the flour and baking powder into a bowl, add the butter, milk, eggs, mash and plenty of seasoning and mix to a sticky dough.
- Heat some butter and a little oil in a large frying pan. Fry dollops of the mixture as you would Scotch pancakes for 3 mins on each side until browned. You may need to do this in 2 batches so keep the fried ones warm in the oven. Serve with crisp bacon and grated mature cheddar, or blue cheese and a drizzle of honey.
Nutrition Facts : Calories 426 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
POTATO SCONES
This one is a different take on scones. I can see them used along with a salad or even with a bowl of soup. And a great way to use leftover mashed potatoes!
Provided by Rose Rauhauser
Categories Other Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400. Place a baking sheet into the oven. Grease an 8 inch cake pan.
- 2. Place mashed potatoes in large mixing bowl. In a separate bowl, sift the flour and baking powder. Put the butter in a small bowl and mix in dried herbs. Add to mashed potatoes and work the two mixtures together gradually adding just enough milk to bind, you may not need much at all, depends on how dry the potatoes are. Turn the dough out onto a lightly floured board and knead very lightly until pliable. Roll into a ball, flatten and roll out into a circle about 8 inches in diameter. Transfer to prepared cake pan. Cut into eight wedges and place in the oven. Brush with beaten egg to glaze, if desired. Bake for 25 minutes until golden brown. Test.
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