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Potato Scones with Sussex leeks & red Chilli

Yields2 Servings

This recipe is a real favourite in our house especially with little man, I just leave out the chillies for him. We like to have them with breakfast they work well with a good Sausage & scrambled eggs, the recipe originates from the Scottish style, I’ve just adapted by adding a egg some leeks & chilli.
You could use these for lunch & dinner as well, I’m thinking pork chops, Lamb steaks, grilled garlic mushrooms, rocket salad.

 500 g Potatoes
 100 g Plain Flour
 1 tbsp Vegetable Oil
 5 g Chopped Garlic
 50 g Leeks (Diced Small)
 1 tsp Red Chillis (Diced Small)
 1 Egg
 2 tbsp Salted Butter
 Freshly Ground Salt & Pepper

First start by making the mash, Peel and boil the Potato’s as you would for mashed potato, check out my TipsNtricks page for some helpful ideas when cooking Mashed potatoes

While the potatoes are cooking, take your Leeks, Chilli, Garlic and sauté for a few minutes until soft.

Once your mash is ready, mix with your Leek mix, Egg and Flour. Season with salt and pepper and mix well. At this point I added chives from my kitchen garden, this is optional. You can add any herbs you have in your own garden.


So now your mix is made, the cooking bit, preheat your frying pan with the oil. Roll your mixture into 4 equal balls and press flat., & lightly dust with flour.

Once your pan is pre heated, place your scones into the hot pan, gently cook for 3 -4 minutes on one side until golden brown, flip over and repeat on the other side. Season again with some salt and pepper.


That’s it….Done….Enjoy

Nutrition Facts

Servings 0