Potato scones

This is a classic dish from the English kitchen and a delicious basis for or addition to lighter meals and snacks.

Makes 1400g.

Potato scones

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




floury potatoes 









baking powder




Preparation method

  • Peel the potatoes, chop into equal-sized pieces, and cook in water seasoned with salt until tender.
  • Drain and quickly let the potatoes steam dry on low heat.
  • Push the potatoes through a sieve or a potato ricer.
  • Add the butter to the warm purée and mix well with a spatula.
  • Blend the flour with the baking powder and a pinch of salt.
  • Combine the flour and potato purée and create a dough.
  • Cut the dough into ten equal-sized pieces.
  • Roll each piece into a 2.5cm-thick circle.
  • Bake the scones on low heat for three minutes on each side in a frying pan.
  • Cut the circles into parts.
  • Serve the scones warm.

Serving suggestions

  • Serve with smoked salmon, hollandaise sauce, and scrambled eggs.
  • Serve with a poached egg and crispy bacon.
  • In a composition with white asparagus, boiled ham, quail egg and browned butter.

Previous page