Irish Potato Scones

Author: Layla Osberg

This plate of scones may look impressive, but the reality is that these fresh hot potato scones are super simple and quick to make. For St. Patrick’s Day coming up, we love the idea of using Murchie’s Scone Mix and leftover mashed potatoes to serve traditional Irish breakfast scones. The dough comes together by adding cold mashed potatoes to a cup of Scone Mix with some drops of milk. It’s then rolled out thinly, cut into triangles and cooked in a cast iron skillet until golden brown on each side. These scones must be served hot with butter, and are traditionally served alongside bacon and eggs. We like them with butter, Blueberry Marmalade and a strong cup of Irish Breakfast.

Irish Potato Scones

Ingredients 

• 1 cup Murchie’s Scone Mix
• 8 oz of cold mashed potatoes 
• 3 tablespoons of milk
• Butter for frying

Instructions 

1. Combine cold mashed potatoes and scone mix using a fork.
2. Make a well in the centre and pour in the milk.
3. Incorporate the milk to the mixture with your hands until you can form a ball.
4. On a lightly floured surface, turn out the dough and knead until smooth.
5. Roll out into a circle until ¼ thick and stab little holes all over with a fork. Cut into triangles.
6. Heat a cast iron skillet to medium heat and add about a tablespoon of butter.
7. Fry the scones for about 3 minutes on each side until golden brown. Serve immediately.

*leftover scones can be toasted in the toaster

**seal leftover scone mix and keep in the fridge for later use, or double this recipe to use the whole box.