92.Potato scones - vegetarian lifestyle recipe book
Potato scones are always best hot from the frying pan with a little butter.
A food-processor ensures a good mix of potato and flour.
Makes 12 individual scones
1 lb / 450 g cooked potato
4 oz / 200g wholemeal flour
1 tablespoon olive oil
salt to taste
Ensure the potato is well mashed. If you are using a food processor you can include the potato skins.
Mix the mashed potato, flour and oil. Work them into a smooth paste.
Roll balls of dough out thinly on a lightly floured working surface.
Heat a lightly oiled heavy frying pan.
Fry until golden brown each side.
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