About this recipe:Served fresh from the oven while still slightly warm, scones are a traditional favourite, whether for tea-time, lunch or a quick snack. Here, mashed potato is added to the mixture, which makes these savoury scones wonderfully moist and improves their keeping qualities. It’s a great way of using up leftover potato.
225 g (8 oz) self-raising flour
½ tsp salt
¼ tsp mustard powder
1½ tsp baking powder
30 g (1 oz) butter, cut into small pieces
4 tbsp semi-skimmed milk, or more as needed
170 g (6 oz) cold mashed potato (without any milk or butter added)
milk or beaten egg to glaze
2 tsp medium oatmeal
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 220ºC (425ºF, gas mark 7). Sift the flour, salt, mustard powder and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
In another bowl, stir the milk into the mashed potato, mixing well. Add to the dry ingredients and stir with a fork to mix, adding another 1–2 tbsp milk, if needed, to make a soft dough.
Lightly knead the dough on a floured surface for a few seconds or until smooth, then roll out to a 15 cm (6 in) round about 2 cm ( 3/4 in) thick. Place on a greased baking sheet. Mark the scone round into 6 wedges with a sharp knife.
Brush with milk or beaten egg, then sprinkle with the oatmeal. Bake for 15–20 minutes or until well risen and golden brown.
Transfer to a wire rack and break into wedges. Serve warm or leave to cool. The scones can be kept in an airtight tin for up to 3 days. If liked, reheat them for serving: set on a baking sheet, cover with foil and warm in a low oven for about 5 minutes.
Each scone provides
A, B1, B6, calcium
Some more ideas
Instead of oatmeal, dust the scones with a mixture of 2 tsp plain flour and a pinch of paprika before baking. * For potato and feta scones, instead of butter stir 75 g (2½ oz) feta cheese, finely crumbled, and 2 tbsp snipped fresh chives into the dry ingredients. * Make spiced sweet potato scones, using mashed sweet potato instead of ordinary potato. Replace the mustard powder with freshly grated nutmeg or ground cardamom. These scones will be sweeter than those in the main recipe.
Potatoes are surprisingly high in vitamin C, and eaten regularly they can make a significant contribution of this essential nutrient to the diet. In addition to its antioxidant properties that play an important role in the prevention of cancer and heart disease, vitamin C may help to reduce the severity of the common cold. Potatoes are also an excellent source of starchy carbohydrate, provide fibre and potassium, and are low in fat.