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Recipe by
Potato scones are delicious fritters made with boiled potatoes, salt, and white flour. Originating in Scotland, these soft and savory cakes are perfect as a side dish or even as a base for a main course.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Mash the potatoes and incorporate the salt and flour
Step 2 of 6: Roll out and cut into triangles
Step 3 of 6: Brown in a lightly oiled frying pan or on a griddle, pricking with a fork
Step 4 of 6: Serve spread with butter
Step 5 of 6: Alternatively use half wheat flour and half oat flour
Step 6 of 6: Tip: for lighter scones, cook them while the potatoes are still hot
In summary: Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving83 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 556 kJ133 kcal | 674 kJ161 kcal |
| Fat | 0.25 g | 0.3 g |
| of which saturated fatty acids | 0.04 g | 0.05 g |
| Carbohydrates | 29.59 g | 35.87 g |
| of which sugars | 0.68 g | 0.83 g |
| Fibre | 1.49 g | 1.8 g |
| Protein | 4.18 g | 5.07 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
