Easy Indian Spiced Potato Scones

A simple recipe which uses leftover cooked potatoes to make the most wonderful potato scones, which are lightly spiced and perfect to add to a cooked breakfast, light lunch or as a dinner side dish.

Spiced Potato Scones

I made these potato scones as part of a simple cooked breakfast which I served with baked beans. A super simple and tasty start to the day.

We loved them so I wanted to share them with you.

What are potato scones?

Potato scones are an unleavened flatbread which originate in Scotland. Unleavened means there is no yeast added.

Traditional Scottish potato scones are also known as tattie scones, tattie being the Scottish term for potatoes.

In Ireland they are called potato farls. Potatoes are a staple and cheap crop in both Ireland and Scotland. These celtic nations have many similar food traditions.

What is in a potato scone?

Potato scones are a simple flatbread made from cooked potatoes, mashed with butter (or dairy-free spread), flour and salt.

They will often be made with self-raising flour or plain flour with a pinch of bicarbonate of soda for a slight rise.

These Indian-spiced potato scones have the addition of spring onions (scallions) and spices.

also try - Scottish Tattie Scones

The basic method for making potato scones

Step one

Mash cooked potatoes in a bowl with dairy-free spread, some self-raising flour and season well with salt.

Step two

Once they are smooth, bring the potato mixture together with clean hands and shape into a ball prior to rolling. You may need to add a little more flour at this point to make sure the dough is not sticky.

Potatoes vary so much and contain different amounts of water, so some need more flour added to make a fairly dry, but soft dough.

Step three

Flour your worktop and flatten the dough into a patty, then roll until fairly thin. I made the Indian-spiced potato scones a little thicker than usual. You want to roll the dough to about 0.5 cm, so quite thin.

Step four

The dough will be quite soft. you may roll it out right away and cut into rounds with a cookie cutter or roll in a big circle, which once cooked can be cut into the traditional triangles.

If you have time, pop the dough in the fridge for half an hour. It will be easier to work with.

Step five

Cook the potato scones in a lightly oiled frying pan or grill pan for a few minutes on each side until golden and crispy.

Serve as part of a cooked breakfast, for a light lunch or as a tasty side with dinner.

What is the difference between potato scones and potato cakes?

Potato scones and potato cakes are really quite similar. 

Potato scones are thinner and more of a flatbread.

Potato cakes are thicker and have less flour added. So more of a vegetable patty than a quick bread.

If you are looking for a good recipe for potato cakes, try my Easy Cheesy Vegetable Potato Cakes or the Mushroom Stuffed Potato Cakes over at Nadiya's Healthy Kitchen.

Easy Indian Spiced Potato Scones

Admittedly I was in a rush and made my potato scones thicker than usual. So they were more like a potato cake than a potato scone.

You may prefer this, but if you want a more traditional potato scone, chill your dough before rolling and roll them thinner than I did this time.

I spiced these potato scones with ground cumin, ground coriander and ground turmeric for that wonderful yellow colour and Indian flavour.

I also added thinly sliced spring onions for extra flavour and heck it's always good to add some extra veg to a dish.

Are scones always made with potatoes?

No, in Scotland we also bake sweet scones which are more or a cake than a flatbread.

Our sweet or teatime scones are much thicker and have no potatoes in them and sugar instead of salt.

They have a high rise and are firm on the outside and soft and fluffy within. Perfect for serving filled with butter (dairy-free spread) or cream and jam.

I have recipes for both traditional scones and vegan teatime scones, if you're interested.

We also make teatime scones with the same rise and texture as sweet scones and add cheese (this can be dairy-free if you are vegan). Cheese scones are wonderful served with a bowl of homemade soup.

Just in case you're unsure of how to pronounce scones, just rhyme it with gone.

also try Blueberry Lemonade Scones

How to serve potato scones

Potato scones are very versatile. Serve them with:

1. Baked beans
2. As part of a cooked breakfast (with sausages, mushrooms, grilled tomatoes, toast and baked beans)
3. Served topped with wilted spinach and some grilled tomatoes for lunch or brunch.
4. Serve them with mango chutney as a dip for a snack.
5. Make them thin, cook them until crisp, then leave them to cool and add them to lunch boxes.
6. Toast or grill (broil) pre-cooked left over potato scones until crisp, cut into strips and serve with a dressed grain salad and veggies as a main course or substantial lunch.
7. Serve topped with mashed white beans and some grated cheddar (veggie or vegan) and melt the cheese under the grill (broiler). Drizzle with some hot sauce and serve with salad.

Also try Mushroom & Potato Hash.

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Easy Indian Spiced Potato Scones

Yield: 9 scones

Author: Jacqueline Meldrum

prep time: 10 Mcook time: 10 Mtotal time: 20 M

A simple recipe which uses leftover cooked potatoes to make the most wonderful potato scones, which are lightly spiced and perfect to add to a cooked breakfast, light lunch or as a dinner side dish.

ingredients:

• 280g potatoes, boiled or steamed, a large baking potato will do or any other white potatoes
• 1 tbsp  dairy-free spread or butter
• 2 large spring onions,  thinly sliced
• 2-3 tbsp self-raising flour
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground turmeric
• a good grinding of salt and pepper
• a spray of oil for frying

instructions:

How to cook Easy Indian Spiced Potato Scones

1. In a large bowl mash the potatoes with the dairy-free spread (or butter), the spices, salt and pepper, the spring onion and the flour until smooth. Don’t add it all at once. Add extra flour if you need to.
2. Bring together the potato dough with clean hands. Once again add extra flour if it needs it. You are looking for a soft dough, but quite dry dough. If you feel it is too soft, you can chill in the fridge.
3. Flour your worktop and roll out the potato dough with a floured rolling pin until it is quite thin, about ½ cm thick.
4. Cut into triangles or use cookie cutters to cut out circles. Re-roll any leftover dough cut until you have used all the dough.
5. Spray a grill pan or frying pan with a little oil, heat and then fry the potato scones in a couple of batches for a few minutes on either side until crisp and golden.

NOTES:

Once well cooked and cooled these can be kept in the fridge for a couple of days and toasted or grilled before serving.

You may also make these with leftover mashed potatoes. You get a better finish from freshly mashed potatoes, but they can be made with next-day mash.

For a plain potato scone leave out the spring onions and spices and just season with salt and pepper.

Calories
109

Fat (grams)
3.04

Sat. Fat (grams)
0.95

Carbs (grams)
19.50

Fiber (grams)
2.08

Net carbs
17.41

Sugar (grams)
1.08

Protein (grams)
2.41

Sodium (milligrams)
73.05

Cholesterol (grams)
3.39

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breakfast

Scottish, Indian, Vegan

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