Events and Celebrations

Potato & Thyme Griddled Scones

prep 10 mins cook 5 mins
  • 250 g (8 oz) potatoes, chopped into 2 cm (¾ inch) cubes and cooked in boiling water for 10 minutes
  • 50 g (2 oz) rice flour
  • pinch of salt
  • 1 teaspoon baking powder
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons buttermilk
  • 1 egg, beaten
  • a little oil and butter, for cooking

Place the potatoes and a knob of butter in a large bowl and mash together until smooth, then stir in the remaining ingredients until combined. Bring the mixture together to form a ball.

Tip out on to a surface dusted lightly with flour, roll into a round about 5 mm (¼ inch) thick and cut into six triangles.

Brush a griddle or nonstick frying pan with a little oil and add a knob of butter, then cook the scones for a few minutes on each side until golden. Serve with butter and cheese.

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