If courage is grace under pressure, as Hemingway said, then I am on a par with the cowardly lion from the Wizard of Oz in the courage stakes.
This week I’m under a whole buttload of pressure and handling it by moaning, whimpering and complaining (why suffer in silence eh?!).
We have visitors this weekend, I’m off on hols next week (warning: posting may become sporadic) and haven’t packed a damn thing and we are battling a plumbing problem.
In the midst of this perfect storm I am still trying to menu plan and cook which explains why I chose something ridiculously simple for last night’s supper.
And before all the Scottish folk start trying to claim these as their own, potato scones (or bread) is both Scottish and Irish. Something the two cultures share…like redheads, rain and an appreciation for fine whisk(e)y.
This recipe reminds me of my grandmother who could whip up a big batch of soft, buttery scones in the time it took you to say: “Granny, where’d you hide the biscuits?”
Cheesy Potato Scones (makes 20*)
- 6 medium-sized russet potatoes
- 2 cups grated sharp cheddar cheese
- 1/2 cup flour (I used wholewheat but plain white would do)
- 2 tbsps butter
- 2 tbsps EVOO
- Peel and dice the potatoes. Add them to a pot of salted, boiling water and boil for 20 minutes until tender.
- Mash the potatoes with the butter, cheese and a generous amount of salt and pepper. Set aside to cool.
- Stir in the flour and then spread the potato ‘dough’ out onto a floured surface. Roll it out to about an inch thickness and cut into triangles (or squares, or octagons, it’s really up to you). Chill the scones in the fridge for 30 minutes.
- Brush with olive oil or melted butter and place under the broiler/grill til crispy (about 7 minutes per side). You can also fry them if that’s your thing.