Irish Potato Scones

Mille® 's Note:

Snack on them - serve as a side with dinner - fry them for breakfast or brunch

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Serves: 3-4

Yield: 12.0 scones, ...

• 2 cups boiled mashed potatoes
• 2⁄3; cup flour
• 3 tablespoons melted bacon fat (NOT margarine) or 3 tablespoons butter (NOT margarine)
• ½ teaspoon salt

Directions:

1. Mash potatoes well, add real butter and salt.
2. Add as much flour as potatoes will take without becoming too dry.
3. Turn out onto a floured board, roll until ¼ inch in thickness.
4. Cut into circles, approximately 2½“ in diameter.
5. Prick all over with a fork.
6. Cook on a hot dry griddle or heavy pan dusted with a little flour.
7. When they brown with small darker spots appearing, they are cooked.
8. Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
9. Wrap uneaten scones in greaseproof paper and refrigerate.
10. Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs – delicious!
11. *Flour amount varies according to the type of potato used.
12. 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.

Reviews

[Chef #570804 Halifax Liz]

Love potato scones (and many other names). Also referred to as "slim bread" in some part of N. Ireland. This is a good recipe and my mother, I swear, made the best. Best, we think, straight off the griddle and a cast iron pan works best. Thanks for submitting

[French Tart]

I am making these for the Virtual Tour of Great Britain. I would like to add my comments. I am British, part Scottish and English with family in Northern Ireland. Potato scones or cakes as they arev sometimes called, are BOTH Scottish and Irish! They may be called potato cakes, potato pancakes, potato scones...............but they are popular in BOTH countries! FT:-)

[veronica momof five]

This is amazing. My FIL goes wild for these any time I make them. We are lucky to get one . He is Scottish and vouches for their authenticity. I cook these on a dry cast iron griddle. Best if not done too brown.