Cheddar potato scone recipe

1. 1

   Preheat the oven to 180C.

2. 2

   Begin by spreading the rock salt onto a baking tray.

3. 3

   With a sharp knife, prick the potatoes and place them on the salt.

4. 4

   Bake for an hour and half, making sure you keep the skins on.

5. 5

   Once cooked, cut in half, remove the flesh from the skins and mash.

6. 6

   Once mashed, add the oil, salt, pepper, cheddar and chopped rosemary.

7. 7

   Now mix in the flour to the potato, just enough to take away the stickiness.

8. 8

   Roll the potato out on a floured surface to roughly 5mm thick and cut out triangles.

9. 9

   Heat oil in a non stick frying pan, place the scones on the heat and fry for 2-3 minutes on each side until golden.

10. 10

    Serve with smoked salmon, scrambled egg and slices of cheddar.

* Per serving · 4 servings · Values may vary.

No additional tips available.