Potato Scones
Servings Prep Time
6scone wedges 10minutes
Cook Time
20minutes
Servings Prep Time
6scone wedges 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 425ºF (220ºC). Sift the flour, mustard powder and baking powder into a large bowl and add salt. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
  2. Place 1/4 cup milk and mashed potatoes in another bowl and mix well. Add to the dry ingredients and stir with a fork, adding another 1–2 tablespoons milk, if needed, to make a soft dough.
  3. Turn the dough out onto a floured work surface and knead lightly for a few seconds or until smooth, then roll out to a 15 cm round about 2 cm thick. Place on a greased baking sheet. Using a sharp knife, cut the top deeply to mark it into 6 wedges.
  4. Brush with milk or egg, then sprinkle with oatmeal. Bake for 15–20 minutes or until well risen and golden-brown.
  5. Transfer to a wire rack and break into wedges. Serve warm or leave to cool. The potato scones can be kept in an airtight container for 3 days and reheated to serve: set on a baking sheet, cover with foil and warm in the oven for about 5 minutes.
Recipe Notes

Potato scones variations: Instead of oatmeal, dust the scones with a mixture of 2 teaspoons all-purpose flour and 1⁄8 teaspoon paprika before baking. • For potato and feta scones, instead of margarine, stir 70 g feta cheese, finely crumbled, and 2 tablespoons snipped fresh chives into the dry ingredients.

Per wedge: 197 calories, 5 g protein, 5 g total fat, 1 g saturated fat, 1 mg cholesterol, 32 g total carbohydrate, 2 g sugars, 2 g fibre, 545 mg sodium

Potatoes, while not particularly high in vitamin C, provide fibre and potassium and are also low in fat. But be careful. Potatoes have a high GI rating.