500g (1 lb)Starchy PotatoesPeeled and cut into rough chunks of approx. 3-5 cm cubed.
½tspSaltOptional, add to taste. Do not add if making for baby.
125g (1 cup)Flour
40g (3 tbsp)ButterRoom temperature.
Add the potatoes to a large pan and cover with water. Bring to the boil, cover and simmer until soft (approx. 15 mins)
Drain the potatoes, return to the pan and mash until smooth. Add salt to taste. Allow to cool.
In a large mixing bowl add the mashed potato, flour and butter. Combine gently with your fingers to make a dough.
Divide the dough into 3 balls and transfer to a lightly floured work surface. Roll each ball into a circle about 5mm (1/4 inch) thick, prick all over with a fork, then cut into quarters.
Heat a griddle / frying pan over a medium heat. Once hot, carefully transfer the potato scones, in batches, to the pan and cook for 3 to 4 minutes on each side, or until golden brown.
POTATOES: Floury/starchy potatoes are best for this recipe. Varieties of starchy potatoes include (but are not limited to): Russet, Idaho, Yukon Gold, Maris Piper,King Edward, Desiree and Dutch cream potatoes.FORMING CIRCLES / TRIANGLES: You can cut around a side plate toneaten the circle but it is not required. Use a pizza cutter / pastry knife or sharp knife to cut the triangles. A blunt or doughy knife will drag the dough and will not give a clean cut. FRYING: I dry cook but this may not work with all pans. If needed you can grease the pan with a little butter / fat before handNutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.