With the onset of autumn and the cooler days I like something hot and savoury at lunch time. This super easy Potato and Cheese Scones recipe is just the ticket. You can make one large scone made for sharing or small individual scones. Perfect to have on its own warm with butter or serve with soup in place of a bread roll.
You will need
- Large mixing bowl
- Wooden spoon
- Palette knife
- Baking tray
- Grease proof paper to line the tray
For the scones
- 350g Self-rising flour
- 40g of cheese
- Salt (good pinch)
- pepper (good pinch)
- 200g mash potato
- 85g butter
- 175ml plain yoghurt
- Mixed herbs (optional)
- Preheat the oven to 180C/160C for fan/Gas 4.
- Line the tray with greaseproof paper
- Rub the butter in with the flour, salt, pepper, and mixed herbs until it resembles breadcrumbs
- Add in the cheese and sieve in the mash potato and mix well
- Tip in the yoghurt, mixing with a knife until you have a smooth dough.
- Knead the dough lightly on a floured surface, and then roll out to about an inch thick.
- If making individual scones – stamp out round using either a cutter or like I do a cup. The size of cutter is up to you, it depends how big you like your scones. Me I use a cup upside down as I like big scones.
- Place the scones on a baking tray and bake for about 15 minutes until golden. Remove to a wire tray
- Best served warm either on their own with butter or with soup. Eat and enjoy.
- If you wish to make a large sharing scone than just roll and shape the dough to one large round.
- Place on the baking tray and bake for approx. 25-30 minuets until golden. Remove to a wire tray
- Best served warm so cut and serve with butter or with soup.