In the south of Ireland these are referred to as “potato cakes”. They’re wonderful at breakfast (or anytime) with bacon and eggs.
- 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
- 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.
- 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.
- Roll or pat into a 7-inch (17.5 cm) circle about 1/2-inch (1 cm) thickness. Cut into 8 wedges.
- 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.