POTATO AND LEEK GRIDDLE SCONES

Griddle scones were often baked in our house growing up.  We would cook them on the skillet over the fire.  However you can cook them in a frying pan on the stove top, which is much easier! 

They are delicious served warm with butter.

Preparation time - 30 minutes

Cooking time - 15 minutes

Skill - easy

Serves 6

Ingredients

250g potato

20g butter

1 medium leek, sliced thinly

25g flour, plus extra for dusting

1 tsp baking powder

1 tsp salt

25g grated parmesan or cheddar cheese

1-2 Tbsp milk

Method

Cook the potato first either by baking or steaming. When cool enough to handle, peel and place the flesh of the potato into a bowl, mash lightly.

Add the butter to a saucepan along with the sliced leeks and cook over a moderate heat until tender (about 5 minutes).  

Add the leeks to the potato and mix to combine.

Sift the flour, baking powder and salt together.  Add to the potatoes.

Add the cheese and mix together.  Add 1 tablespoon of milk and mix to just combine.  If the mix is too dry add another tablespoon of milk. 

Turn the dough out onto a lightly floured bench.  Bring the dough together to form a round 7mm thick.  Cut the round into 6 wedges.

Heat a heavy based fry pan or skillet over a moderate to high heat.

Place the scones onto the hot pan and cook until the base is toasted and the scone has risen (5 minutes). Turn over and cook for another 5 minutes.

Enjoy with butter.