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Irish Griddle Scones

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225g/8oz floury potatoes, cut into uniform chunks
115g/4oz/1 cup plain (all-purpose) flour
2.5ml/ tsp salt
2.5ml/ tsp baking powder
50g/2oz/4 tbsp butter, diced
25ml/1 tbsp milk
Bacon rashers (strips), to serve
Butter, for greasing


Makes: 6


1. Cook the potatoes in a pan of boiling water until tender.

2. Drain the potatoes and return them to the pan over a high heat. Using a wooden spoon, stir the potatoes for 1 minute until moisture has evaporated. Transfer to a bowl and mash well, making sure there are no lumps.

3. Sift together the flour, salt and baking powder into a bowl. Rub in the butter with your fingertips until it has the consistency of fine breadcrumbs.

4. Add the mashed potatoes and mix thoroughly with a fork. Make a well in the centre and pour in the milk. Mix to form a smooth dough.

5. Turn out on to a lightly floured surface and knead gently for about 5 minutes until soft and pliable. Roll out to a round 5mm/¼in thick. Cut in half, then cut each half into three wedges.

6. Before you cook the scones, fry a batch of bacon rashers to serve with them. Keep warm in a low oven, until the scones are ready.

7. Grease a griddle or frying pan with a little butter and heat until very hot. Add the cakes and fry for 3-4 minutes until golden brown on both sides turning once. Serve hot with the bacon rashers.

Energy 156Kcal/653kj; Protein 2.6g; Carbohydrate 21.2g, of which sugars 1g; Fat 7.3g, of which saturates 4.5g; Cholesterol 18mg; Calcium 36mg; Fibre 1g; Sodium 221mg

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