Potato drop scones

Method

1. Boil the potatoes in their skins until tender. Drain, peel and mash using a potato ricer or vegetable mill.

2. When the mashed potato is cool, transfer to a food processor and add flour, milk and 3 eggs. Blend until smooth, but be careful not to over mix. Add the cream and blend again.

3. Whisk the egg whites until stiff, but not dry. Fold them through the potato mixture to make a light batter.

4. Heat the vegetable oil in a large non-stick frying pan. Using a dessert spoon, add 6 dollops of the batter to the pan, keeping them far apart. Fry for about 1 minute on each side until the scones are puffed up and lightly browned. Drain on kitchen paper and keep warm while frying the remaining batter in the same way to make 12 scones all together.

5. Serve with freshly picked crabmeat or salmon roe and crème fraîche.

Comments                        add a comment

I have really enjoyed Mark on Market Kitchen. I have printed this recipe and the Smoked Haddock Stovies to try when we go on our summer holiday to the beach after Christmas (New Zealand). I'll serve this recipe with a crayfish once I have caught one and the stovies with some fish that I will smoke in a hot smoker also once caught. When I make it to the UK I will look up your restaurant assuming you won't have retired

Ingredients

500g Maris Piper or King Edward Potatoes
2 1/2 tbsp plain flour
50ml full fat Milk
3 Eggs
2 1/2 tbsp double cream
4 egg whites
2 tbsp vegetable oil

To serve

crabmeat, or salmon roe
crème fraîche

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!