The best use there is for leftover mashed potato, these potato scones are quick and easy to make and really delicious. They are a delicious snack and go well with a variety of other foods plus they're suitable for vegans and vegetarians.
These potato scones are similar to Scottish tattie scones and Irish potato farls. They are incredibly easy to make with just two ingredients needed - leftover mashed potato and plain flour - as well as a little salt and some vegan butter for frying.
To ensure they're suitable for vegans simply use dairy free butter and milk alternatives when making your mashed potato.
How to serve potato scones
Potato scones are delicious on their own as a snack - I like mine with a little vegan butter and Marmite.
Traditionally they'd be served as part of a breakfast - I had them in Edinburgh with a vegan Scottish breakfast with mushrooms, tomatoes and vegan sausages.
They also go well with soup.
How to make potato scones
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Potato scones
Ingredients
- 400 g mashed potato cooled
- 100 g plain flour plus extra for rolling
- Pinch salt
- 1 tablespoon vegan butter or sunflower oil, for frying
Instructions
- Place 400g cooled mashed potato in a mixing bowl and add 80g of the plain flour and a pinch of salt.
- Mix well until you have a dough-like consistency. If the mixture appears too wet add the remaining 20g plain flour until it comes together - use your hands if necessary.
- Divide the dough in half and roll into two balls.
- Lightly flour your work surface and tip the first ball of dough out onto it.
- Roll out into a 1cm thick circle.
- Cut into four roughly equal triangles. A dough scraper is useful for this stage as the dough can get a little sticky.
- Heat a tablespoon of vegan butter or sunflower oil in a frying pan and fry the triangles for approximately five minutes on each side until turning golden brown.
- Repeat with the other half of the dough.
- Serve warm with a little extra vegan butter if liked.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Store leftovers in an airtight container in the fridge for up to three days or in the freezer for up to three months. Place a small piece of non-stick baking paper between each scone to stop them sticking together. Alternatively freeze for an hour on a tray before transferring to a freezer bag or container.
- If you don't have leftover mashed potato and need to make some for this recipe peel 400g floury potatoes eg King Edward or Maris Piper and chop into pieces. Boil in a large pan of water until very soft. Drain and return to the pan. Add 1-2 tablespoons vegan butter and 1-2 tablespoons dairy free milk (I use oat milk) and some salt and black pepper. Mash well until smooth, stopping to stir the mixture together until now and then. Allow to cool completely before making your potato scones.
Nutrition
Pin potato scones for later
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