Potato Scones with Herbs is a traditional Irish recipe for a classic savoury scone made with potatoes and flavoured with herbs that are typically served for breakfast. The full recipe is presented here and I hope you enjoy this classic Irish version of: Potato Scones with Herbs.
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This is a savoury type of Irish scone, typically served for breakfast. These are great accompanied by bacon.
Ingredients:
450g potatoes, boiled in their skins until tender
20g butter
1 1/2 tbsp chopped, mixed, herbs
4 spring onions, finely chopped
25g freshly-grated Parmesan cheese
115g plain flour
salt and freshly-ground black pepper, to taste
Method:
Peel the potatoes then pass through a vegetable mill, potato ricer or a fine-meshed sieve. Turn into a bowl then stir in the butter, herbs, spring onions, cheese and seasonings. Turn the resultant mixture out onto a floured work surface and set aside to cool completely.
Work in the flour until you have the consistency of a scone dough (soft but rollable). Roll the dough out to 8mm thick. Dust lightly with flour and cut into triangles, squares or rounds (as preferred). Bring any scraps together, re-roll and cut out more scones.
Place a non-stick griddle pan or a non-stick frying pan over low to medium heat. Add the potato scones and fry for about 3 minutes per side, or until nicely coloured and cooked through.
Serve warm to accompany a fried breakfast. These are also great served with cheese, barbecued meats or even cold meat.
If needed, the scones will keep for 1 or 2 days in an air-tight tin, but they are best served fresh.
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