Friday, 11 September 2009

Cheese and potato scones
Served with smoked bacon and poached egg

Try this recipe at the weekend, for breakfast or lunch. The scones are also great with smoked fish such as Haddock, topped, with a poached egg and Hollandaise sauce.


225g cold, cooked potato, mashed
50g butter, softened
50g plain flour
Salt and freshly ground pepper
75g grated Cheddar cheese
olive oil to fry

Prepare the potato

Mix the potato and butter into the flour, season with salt and pepper, add the cheese.

Form into rounds and flatten to 1/2" thick, on a floured board.

Rest the scones in the fridge for 20 minutes.

Heat the oil in a frying pan and fry the scones until golden brown, around 3 minutes each side. Drain on kitchen paper.

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