Potato Scones

500 grams potatoes

1 cup wholemeal flour

2 rounded teaspoons baking powder

2 tablespoons oil

1/4 cup chopped chives

salt and pepper (optional)

extra flour for rolling out dough

Wash, peel, and cut the potatoes into quarters. Put them in a saucepan and cover with water, and boil until soft (20-30 minutes). Drain the potatoes thoroughly and return them to the saucepan. Mash well and leave them for a few minutes to cool. Stir the baking powder into the cup of flour, and add to the potatoes with the olive oil and chives. Add seasonings, and mix thoroughly to a soft dough. Roll out the dough on a well-floured surface to a thickness of approximately 3 cm. Cut with a 6 cm round pastry cutter, or into 5 cm squares. Place on a sheet of cooking paper on a cold tray and bake at 200 degrees C for 20-25 minutes, or until golden – they should be crisp on the outside and soft inside (these don’t rise as much as other scones). Place on a rack and serve while still warm with a vegan spread. Makes about 8.

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