Potato Scones

The scones are just a small part of breakfast

The scones are just a small part of breakfast

For a true Irish breakfast don’t forget the black pudding, rashers, bangers, tomato and toast. Cheese, fruit and sweet baked goods are just an added suggestion.

Potato tatties refrigerate really well and warm up in the toaster like crumpets so make a double batch and enjoy all week long. The potatoes can be skinned or not, and any potato will work, but go for the waxier varieties if possible.

Potato Tatties

  • 1 lb potatoes
  • 2 tbsp melted butter
  • 1 tsp salt
  • 1/2-3/4 cup flour
  • *1tsp chopped fresh herb of choice*

Boil potatoes until fork tender then drain and mash to a smooth consistency. Add melted butter, salt and herbs if using. Whip till smooth then add flour a little at a time. Knead into a smooth but soft dough adding as much flour as needed. Roll out into a 1/8″ thick sheet and slice into triangles or squares. Heat a griddle or cast iron pan over medium and fry scones in more butter until crispy and brown. Serve hot.

*Optional. I like using oregano, basil, sage, rosemary, parsley, thyme, or anything on hand that is fresh.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Breakfast, Food, Recipes, Sides, vegetarian and tagged , , , . Bookmark the permalink.

4 Responses to Potato Scones

  1. These look so delicious. What a great breakfast idea.

  2. Pingback: Sunday Suppers: The Luck of the Irish | Rufus' Food and Spirits Guide

  3. Pingback: Sweet Potato Tatties | Rufus' Food and Spirits Guide

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