Serves: 4 generously
A Scottish staple, potato scones go well with almost everything breakfast-related. A delicious alternative to toast or English muffins.
I had some leftover mashed potato ready and waiting, but if you don’t, peel and dice your potatoes, boil in salted water for 10 mins until soft. Mash with 50g butter and season with salt, pepper and grated nutmeg.
The ratio of potato : flour is 5:1, so don’t worry if you have more or less potato than the recipe below, just adjust the flour quota accordingly.
800g mashed potato
160g plain flour
1tsp baking powder
1 heaped tsp whole grain mustard
2 slices black pudding
Stir the flour, baking powder and mustard into the mash and bring together. Shape into 8 balls, dust with flour and pat flat (about 1cm thick)
Heat the butter in a frying pan and fry the potato scones for 4-5 minutes on each side – keep a close eye on them, the aim is crispy on the outside, not burnt!
Meanwhile, fry the black pudding slices (4 mins on each side) and poach the eggs for two minutes in boiling water.