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Potato, garlic and thyme scones
Makes 8-10
Ingredients
- 2 medium-sized floury potatoes, unpeeled
- 1tbsp olive oil
- 1 medium red onion, finely chopped
- 2 fat garlic cloves, thinly sliced
- 2tsp fresh thyme, chopped
- 250g self-raising flour, plus a little extra for dusting
- 1 level tsp baking powder
- Seasoning, including a good pinch or two of cayenne pepper
- 80g butter
- 150ml buttermilk or milk ‘soured’ with a squeeze of lemon juice
Method
Boil the potatoes in salted water until tender. Cool, peel and cut into 1cm chunks. Heat the oil in a small pan and cook the onion gently for 4 minutes to soften. Add the garlic and cook for another 4-5 minutes, add the thyme and season well, then leave to cool. Heat the oven to 200˚C/400˚F/Gas 6 and butter a baking tray. Sift the flour into a large mixing bowl along with the baking powder, cayenne pepper and salt. Cut the butter into small pieces and rub it into the flour with your fingertips. Stir in the potatoes, onion, garlic and thyme mixture. Bind the dough together with the buttermilk or soured milk – you may not need to use it all. Press out the dough to a 2-3cm thickness and cut out scones or form a large round bun, scored into 8 sections. Arrange on a baking sheet dusted with flour and bake for 15-20 minutes until well-risen, browned and firm to tap.