Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
Traditional Scottish Potato Scones Traditional Scottish Potato Scones Print Recipe Servings 1 batch Servings 1 batch Traditional Scottish Potato Scones Print Recipe Servings 1 batch Servings 1 batch Ingredients 225 g cold cooked seasoned mashed potatoes – ideally a floury variety 25 g butter/rapeseed oil 50 g plain flour Half a level tsp baking powder […]
Biscuit numbers depend on size – for a house, double the quantity
St Andrews Cheese Straws Print Recipe St Andrews Cheese Straws Print Recipe Ingredients 100 g St Andrews Farmhouse Cheddar grated – SF Ark of Taste – see link 1/4 tsp Isle of Skye Sea Salt SF Ark of Taste – see link 225 g plain flour 150 g cold butter 2 tsps lemon juice 6 […]