Ashy's vegetarian recipes ©2002
Potato scones are very popular in Scotland, especially fried with eggs and bacon for breakfast. They are also good fried along with a cutlet, a few mushrooms and maybe a tomato, for a vegan fried breakfast. There's less cholesterol than in the traditional Scottish job, but still a lot of fat. It's nice once in a while.
I like potato scones (hot or cold) with butter and cheese. You could also try them with peanut butter or marmite. They're very filling and make a good snack. They're also good for taking on walks as they don't take up much space. I made them for my wife, Sveta, who enjoyed them and said they were similar to the Byelorussian dryaniki she remembered her granny making.
This is a fairly easy recipe. Probably the most important thing is to keep the pan at a low temperature or the scones will burn on the outside and not cook fully in the inside. The quantities given below will make 16 to 20 scones.
Ingredients
2 cups of mashed potato
1 and a half cups of flour
4 dessert spoons of oil
Salt
Mix the flour and salt into the potato then add the oil and mix that in too. Once everything's well mixed, use your hand to knead the dough. The dough should be quite firm. If it's not, add a little more flour and knead it in.
Take about a third of the dough and roll it out on a floured surface until it's about 5 mm thick. Find a plate about the same diameter as the bottom of the frying pan you are going to use and lay the plate upside-down on the dough and cut round it. Save the cut-off bits to mix back into the remaining dough. Cut the circle you've made into quarters and lay them in a dry frying pan on a medium heat. After a minute or two you can turn the heat down a little lower. Three minutes cooking on either side should see the scones with golden brown patches rather than black. Adjust the temperature occasionally to keep it right.
Eat the scones straight from the pan, or let them cool and store
them in an airtight container (a polythene bag will do). If you want to refry
them, go easy on the oil as they will soak up everything in the pan.