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Stove-Top Potato Scones

In the south of Ireland these are referred to as “potato cakes”. They’re wonderful at breakfast (or anytime) with bacon and eggs.


Stovetop Potato Scones
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  • 1 lb (500 g) potatoes (about 2 large), peeled and cut into chunks
  • 1/4 cup (50 mL) butter, cold and divided
  • 1/2 tsp (2 mL) salt
  • 2/3 cup (150 mL) approx. all-purpose flour
  • 1 tbsp (15 mL) vegetable oil


  1. Cook potatoes in boiling salted water until tender, about 10 minutes. Drain and return to pot. Cut 3 tbsp (45 mL) cold butter into cubes and add to hot potatoes. Mash potatoes with butter and 1/2 tsp (2 mL) salt.
  2. Stir in about 1/2 cup (125 mL) flour to make a soft dough. Turn out onto floured surface and knead in remaining flour (as needed) to make a pliable dough.
  3. Roll or pat into a 7-inch (17.5 cm) circle about 1/2-inch (1 cm) thickness. Cut into 8 wedges.
  4. Melt remaining butter and oil in non-stick skillet over medium heat. Cook scones until speckled brown on both sides, about 3 minutes per side. Drain on paper towel. Serve hot.


Nutrients per serving (2 wedges): 257 calories, 15 g total fat, 375 mg sodium, 28 g carbohydrates, 1 g fibre, 3 g protein. Good source of folate.


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