BOF breakfast: Scottish potato scones

potato scones image

Fluffy, hot and delicious, potato scones make for the perfect breakfast or afternoon snack. Served hot with salted butter, or livened up with whatever you’ve got in the fridge, these little scones are brilliantly versatile and a great way of using up a few old potatoes. If you’re looking to make them extra special (especially with Valentine’s Day around the corner), serve them with creamy scrambled or poached eggs and wilted spinach or smoked salmon and cream cheese with a side of lime-dressed avocado. You could jazz up the scones themselves too – try adding a bit of grated cheese, finely sliced chives or chilli, or your favourite herbs and spices.

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Serves 2

250g potatoes (floury ones are best)

sea salt

50g flour

¼ teaspoon baking powder

butter

Cook the potatoes in a pan of boiling salted water until tender, drain, then return to the pan with the flour, baking powder and a pinch of salt. Lightly mash, but avoid stirring it up too much, then add a large knob of butter and mash again briefly. Check for seasoning, then divide into four balls and flatten into patties (about ½cm thick).

Heat a little more butter (or oil) in a non-stick frying pan over a medium heat. Add the patties and fry for about 10 minutes, or until golden, turning halfway. Serve immediately with lots of butter or your favourite extras.

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