Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg floury potatoes (e.g. Yukon gold)
- Butter
- Salt and pepper
- Flour
Directions
Cook potatoes in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.
Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.
When the potatoes are cold, stir in flour and a little more melted butter to make a smooth dough . Roll out to a thickness of about 5 mm, and cut into 3- inch (7.5 cm ) wedges.
Cook in a lightly-buttered frying pan until golden, about 1–2 minutes a side.
Serve the potato scones right away with cold butter to spread on top, or store them in the fridge until you want to use them, reheating them in a well-buttered frying pan.
Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well.