Yesterday saw yet another Irish Foodies cookalong roll around. As we are into March now the obvious theme choice was Traditional Irish to mark St. Patrick's Day which falls on the 17th of this month. I actually found it quite difficult to settle on a recipe for the night. I pondered and pondered and had a flick through some of my cookbooks but nothing jumped out at me. Yesterday morning as I flicked through The Irish Farmers' Market book I spotted a recipe for some potato scones and thought they would be rather delicious with some smoked salmon. I was right. I enjoyed the nicest lunch I have had in ages and the colour of the smoked salmon was perfect for the Irish theme. A very happy result.
Potato Scones
( The original recipe states that it yields 4 scones but I rolled the dough thinner to make 7 scones)
3 Med-Lge Potatoes, peeled and cut in 3
40g/1.25oz Unsalted Butter
Salt & freshly ground Black Pepper
60g/2oz Plain Flour
1tbsp Oil
1. Place the potatoes in a saucepan, cover with water and bring to the boil. Reduce the heat to simmer for 10-15 minutes until cooked.
2. Strain the water and mash the potatoes with the butter. Allow to cool slightly.
3. Season with salt and pepper and fold in the flour to form a dough.
4. Transfer the dough onto a floured work surface and knead lightly. Roll out the dough, about 3cm thick.
5. Cut into circles using a floured pastry cutter.
6. Place 1tbsp of oil into a pan and set over a medium heat. Add the potato scones and cook until golden brown on each side.
7. Serve while still hot.
I served my potato scones topped with smoked salmon, creme fraiche, some basil and a little squeeze of lemon. Enjoy!
