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Potato Scones

Rated as 4.33 out of 5 Stars
2

"Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter."
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Ingredients

30 m servings 198
Original recipe yields 6 servings (6 scones)

Directions

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  1. Heat a lightly greased griddle or cast iron skillet over medium-high heat.
  2. Mash potatoes with flour, butter, and salt until a stiff dough forms.
  3. Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
  4. Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

Nutrition Facts


Per Serving: 198 calories; 7.8 29 3.2 20 308 Full nutrition

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Reviews

Read all reviews 7
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this recipe (or one exactly like this) just before Thanksgiving 2014. I made it because it is so similar to the Norwegian Lefse recipe (there is one on this site) that I make and I was c...

Most helpful critical review

I read this recipe several times - 4 oz of flour seemed too little. What I got for the first batch were gigantic, gummy gnocchi. So I doubled the flour. Not much improved. I am certain I foll...

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I made this recipe (or one exactly like this) just before Thanksgiving 2014. I made it because it is so similar to the Norwegian Lefse recipe (there is one on this site) that I make and I was c...

I make this exact recipe, altho I like abit of green onion and garlic sprinkled in mine. My husband was born and raised in Ireland, and there, they call this farl. one thing to note, depending ...

Yes, exactly how I make Irish potato pancake (griddle) cakes, aka Farls.

good recipe for 'tattie ' scones but not enough flour- my mum states that you keep on adding until the potato can't take any more. In other words until it forms a firm dough.Enjoy with square (...

so simple & a really tasty alternative to mash & roast..lovely with a runny egg

I read this recipe several times - 4 oz of flour seemed too little. What I got for the first batch were gigantic, gummy gnocchi. So I doubled the flour. Not much improved. I am certain I foll...

Mine turned out very ugly but the flavor was great !