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potato scones cut into triangles on blue and white plate

Potato scones

The best use there is for leftover mashed potato, these vegan potato scones are quick and easy to make and really delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine British, Vegan
Servings 8
Calories 233 kcal

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

  1. Nutritional information is approximate and is intended as a guide only.
  2. 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.
  3. 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

Calories: 233kcalCarbohydrates: 50gProtein: 5gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gTrans Fat: 0.01gSodium: 64mgPotassium: 563mgFiber: 4gSugar: 2gVitamin A: 73IUVitamin C: 41mgCalcium: 15mgIron: 1mg
Keyword potato scone
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