Potato Scones
This is an ingenious way to use up left over mashed potato. Great for breakfast, specifically part of a good old fashioned English breakfast.
Ingredients
- 250g cold mashed potato
- 85g plain flour
- 30g salted butter
- olive oil
Put all the ingredients in a large bowl and mix together into a dough. Put the dough in the fridge for 20 min to firm.
Roll the dough on a floured board to about 1 cm thick. Cut into a circle and then cut into triangle’s, I usually use quarters.
Fry the scones in hot oil, to make sure the oil is the correct temperature fry a small coin sized off cut until the oil starts to bubble. When up to temperature add the scones and fry until golden brown.
When cooked remove them from the pan and put onto kitchen paper to absorb the excess oil.
Season to taste and enjoy for breakfast with bacon and eggs.
