Herby Potato Cheese Scones
This is the sort of food I absolutely love - I could probably smash through the whole lot in one sitting. Top tip: boil the potatoes in advance so they're cold and ready to go.
Method
Step 1
1. Preheat your oven to 200 degrees C.
Step 2
Boil the potatoes in salted water for around 15 minutes until tender. Drain and leave to cool. Once cooled, pull the skin off and grate your potatoes. As above, to speed this recipe up, cook potatoes in advance.
Step 3
Take a good handful of herbs - I've chosen rosemary, thyme and parsley, but you could also use sage, tarragon, oregano and many more. Remove any woody stems and finely chop.
Step 4
Add your herbs to a bowl, alongside the flour, salt, baking powder and give it all a mix.
Step 5
Cut your butter into cubes and add to the bowl alongside the 2/3 of the cheddar and your grated potato. Rub the butter into the flour mix to create rough breadcrumbs. Now start pouring in your milk gradually, and mix well to create a soft dough.
Step 6
Generously flour a work surface and flip out your dough from your bowl. Press the dough into a rough square shape, about 3cm heigh.
Step 7
Cut the scones either with a round cutter, or in a more rustic square. Then lay on a tray lined with greaseproof paper. Brush with a little milk and another sprinkle of cheddar cheese. Bake in the oven for 15-20 minutes until golden brown and cooked through.
Ingredients
- 100g New Potatoes
- Rosemary
- Fresh Thyme
- Flat-leaf Parsley
- 200g Self-Raising Flour
- 0.5 tsp Salt
- 1 tsp Baking Powder
- 50g Chilled Butter
- 100g Mature Cheddar
- 90g Milk
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This recipe was created by one of our Feed Exclusive Creators, Jake Barwood.
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