Cheddar potato scone recipe
A very simple party nibble, made from potato, rosemary and cheddar. Serve with scrambled eggs and slices of smoked salmon.
Ingredients
- 1 kg potatoes
- 250 g flour and extra flour for dusting
- 1 tsp rosemary - chopped
- 500 g rock salt
- 80 g cheddar
- 1 splash olive oil
- 2.2 lbs potatoes
- 8.8 oz flour and extra flour for dusting
- 1 tsp rosemary - chopped
- 17.6 oz rock salt
- 2.8 oz cheddar
- 1 splash olive oil
- 2.2 lbs potatoes
- 8.8 oz flour and extra flour for dusting
- 1 tsp rosemary - chopped
- 17.6 oz rock salt
- 2.8 oz cheddar
- 1 splash olive oil
Details
- Cuisine: English
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 95 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180C. Begin by spreading the rock salt onto a baking tray. With a sharp knife, prick the potatoes and place them on the salt.
- Bake for an hour and half, making sure you keep the skins on. Once cooked, cut in half, remove the flesh from the skins and mash.
- Once mashed, add the oil, salt, pepper, cheddar and chopped rosemary. Now mix in the flour to the potato, just enough to take away the stickiness.
- Roll the potato out on a floured surface to roughly 5mm thick and cut out triangles. Heat oil in a non stick frying pan, place the scones on the heat and fry for 2-3 minutes on each side until golden.
- Serve with smoked salmon, scrambled egg and slices of cheddar.
Recipe provided by Orkney Cheddar
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