Tasty Potato Scones in Minutes

I get a lot of requests for potato scones ("tatty scones" to the Scots) in the store. It hasn't been so easy to keep them in stock now that so many small bakeries have been put out of business by the Ontario government.

I keep telling people they can make their own quite easily but I hadn't actually tested that theory until today. Well I haven't been telling a word of a lie. You can make very tasty potato scones that taste just like the commercially made ones for a fraction of the price. And it takes only a few minutes to do. Here is how I made mine.

Ingredients

• Mashed potatoes
• Flour
• Salt
• Margarine or butter

Preparation

• Prepare some mashed potatoes. It really doesn't matter whether you use instant (e.g. Smash from Blighty's) or take the trouble to wash, peel, boil for twenty minutes then mash your own
• Fork in a large knob or butter or margarine while the mashed potatoes are still hot and stir a good pinch of salt
• Using a wooden spoon, stir in just enough flour to turn the mashed potatoes into a workable dough. Do not use too much flour or the dough will be dry and will break up
• Knead, then roll a ball of dough on a floured board until about a quarter inch thick. Cut into a circle using a bowl or plate as a guide then score the surface into quarters
• Preheat a griddle and apply a very light coat of oil to the hot surface
• Carefully transfer the circle of dough onto the griddle and let it cook for a couple of minutes. Check the cooked side of the scones and flip them when the cooked side looks light brown. Repeat on the other side
• Remove from the heat and cut along the score lines to make four triangular shaped scones

John's Notes
Potato scones are delicious as a cold snack on their own or spread with marmalade or jam. They are traditionally eaten as part of a full, cooked Scottish breakfast. If you pre-cook your potato scones you should lightly fry them in butter (until golden) to serve as part of a cooked breakfast.

Home Made Marmite Crisps Recipe

I love my Marmite but ... I know ... not everybody agrees with me. Marmite is famous for dividing the world into two camps: those who love it ... and those who hate it. Whichever camp you fall into to, this recipe is for you. I will explain in a minute.

If you are of British origin you will know what "crisps" are. For the rest of the world, just read "chips" wherever you see the word "crisps". Not familiar with Marmite? It is a by-product of the brewing process; an intensely strong flavoured, sticky spread with a salty, savoury taste.

But crisps are junk food aren't they? Empty calories. Well maybe, but it depends a lot on how you cook them. Traditional deep-fried crisps are loaded with fat and salt and ... Many crisps are now baked instead. My home-made crisps were nuked. Here is the quick and simple process by which I made them.

Ingredients

• 1 medium potato (per serving)
• 1 jar Marmite (see John's Notes for other ideas)

Preparation

• Slice the potato as thinly as you can
• Spread one side of each slice with a light coat of Marmite
• Spread on a large microwaveable plate
• Microwave on high for about five minutes until crisp

John's Notes
Beware, the potato slices cook very slowly at first as the juices evaporate but, in the last minute of cooking things happen very quickly. Watch your crisps very carefully while they are in the microwave; if you lose attention for even a few seconds you may miss the point at which your delicious, golden crisps become cremated by overcooking.

Oh yes, I promised an explanation of why you should still read this recipe even if you hate Marmite. Well, you can simply substitute tomato ketchup, Daddies sauce, HP sauce, salt & vinegar or whatever your imagination can conjure up. The preparation method is the same. Snack on!