The noble potato - part 2

Scottish Potato Scones

If Latkes are a Jewish staple these simple potato scones might be considered a Scottish one. The ingredients for both are quite similar but for the scones the potatoes are cooked by boiling before mixing with the flour.

400g hot potato (peeled, boiled and drained)
100g flour
40g vegan margarine
1/2 tsp salt

You will need a very heavy pan with a thick base or a griddle to make these.

Melt your margarine. If you do it in your cooking pan it will grease it in the same action.

Mash the potatoes finely, put through a ricer or coarse sieve if you like to remove all lumps but it's not essential. Add the melted fat, salt and the flour to the mash and combine well. It'll be a bit hot to put your hands straight in so use a fork to get the mixture started.

Divide the well mixed dough into two portions. On a well floured work surface gently roll out one portion to a circle about 15-20cms wide (let the size of your pan guide you!) and about 5 or 6 mm thick. Cut the circle into quarters.

Heat your lightly greased griddle or heavy frying pan but don't let it become smoking hot. You need a gentle heat to cook these cakes through. Arrange your scone pieces on the griddle and cook slowly until the underside is golden, then turn and repeat for the second side. It'll be three or four minutes for each side. While you're doing that, roll out the second portion of dough ready for the pan.

Serve warm with spread, marmite or jam. Leftovers will keep for a couple of days, wrapped in the fridge, and can be reheated under the grill or refried to form part of a full British breakfast.