Irish Potato Scones Recipes

POTATO SCONES

Steps:

• Heat a lightly greased griddle or cast iron skillet over medium-high heat.
• Mash potatoes with flour, butter, and salt until a stiff dough forms.
• Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
• Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

POTATO SCONES

Steps:

• Mash potatoes, add salt and butter and flour to give a stiff mixture.
• Turn out onto floured surface, knead lightly and roll out to a thickness of 1cm (1/2inch).
• Cut into triangles and cook on a hot greased griddle for 4-5 min on each side.
• Serve hot

IRISH POTATO SCONES

Steps:

• Mash potatoes well, add real butter and salt.
• Add as much flour as potatoes will take without becoming too dry.
• Turn out onto a floured board, roll until ¼ inch in thickness.
• Cut into circles, approximately 2½" in diameter.
• Prick all over with a fork.
• Cook on a hot dry griddle or heavy pan dusted with a little flour.
• When they brown with small darker spots appearing, they are cooked.
• Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
• Wrap uneaten scones in greaseproof paper and refrigerate.
• Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs - delicious!
• *Flour amount varies according to the type of potato used.
• For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon.

SCOTTISH TATTIE SCONES

Steps:

• Heat the oven to 400 F (200 C/Gas Mark 6).

IRISH POTATO SCONES

Steps:

• Boil potatoes until tender. Drain. Peel. Rice.
• Mix with the bacon fat, salt and flour.
• Roll out into a 1/4 inch thickness. Cut in 2 inch circles. Prick all over with a fork.
• Heat an iron skillet over high heat.
• Add scones, a few at a time. Turn heat to medium. Cook until browned and speckled.
• YUM!

TRADITIONAL SCOTTISH TATTIE SCONES RECIPE

Steps:

• Peel and boil potatoes, or boil with skins on and remove after. Use similar sized potatoes or cut to the smallest size.
• Drain potatoes and allow them to air dry for a few minutes
• Add in room temperature butter and mash into the potato. If you have a potato ricer you can use this instead and then mix the butter in.
• Add the flour a few tablespoons at a time until it forms a stiff dough. You may not need to use all of it.
• Turn the dough out onto a floured surface and separate into 3 balls. If the potatoes are still hot or very warm then allow to cool slightly before moving on to the next step.
• Take each ball and pat it out into a flat circle, constantly turning and lightly flouring each side so that it doesn't stick. Once it's big enough you can use a small plate on top to cut the rough edges into a perfect circle. Remember to keep turning and flouring.
• Prick all over with a fork and then either cut into four or score but don't cut right through. If your dough is holding together well you can fry it as one large round and then cut after, or if you find it easier fry the tattie scones separately.
• Heat a large, flat-bottomed pan on the stove until hot, then turn down to a medium-low heat. Do not grease the pan as the butter will end up burning. If your scone is lightly dusted in flour it won't stick.
• Use a spatula/fish slice to move the scone/s into the pan and fry on each side for 3-4 minutes. Keep an eye on the colour and if it's browning too quickly then turn the heat down. You can flip more than once.
• Remove and allow to cool before eating with butter and jam if you like, or return to the pan with some butter to fry. The scones can be kept in an airtight container and fried later or warmed in the toaster. They can also be frozen.

TRADITIONAL IRISH SCONE RECIPE

Steps:

• Preheat oven to 425°F. Sieve flour, baking powder and salt into a large bowl. Stir in sugar.
• With your hands, rub the butter into the flour until it resembles course breadcrumbs.
• In another bowl, mix the egg into the buttermilk.
• Create a well in the middle of the flour mixture. Slowly add the buttermilk and egg until you have a soft dough. It should just come together and you should be able to handle it without it being really sticky.
• Place the dough on a floured surface and knead a couple of times just to remove any cracks. If the dough is too sticky, add more flour.
• Roll out to around 1 inch thick and cut with a cutter or glass dipped in flour.
• Place on a floured/buttered baking sheet (or use parchment paper). You should get about 12 scones.
• Brush each scone with milk to help brown the tops when baked.
• Bake for 10 - 15 minutes or until the scones are golden.
• Best served immediately but can be warmed the following day or eaten cold.

IRISH POTATO BREAD (IRISH POTATO CAKES OR FARLS)

Steps:

• First, peel the boiled potatoes.
• Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
• Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
• Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
• Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
• These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in. Decadently delicious is all I can say!

30 TRADITIONAL IRISH FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Irish dish in 30 minutes or less!