Traditional Potato Drop Scones
Traditional Potato Drop Scones are soft, fluffy potato pancakes made with creamy mashed potatoes and served with crispy bacon and perfectly poached eggs. This hearty British classic is ideal for breakfast, brunch, or a satisfying weekend lunch.
Equipment
- Frying pan
- Large spoon
- Mixing bowl
- Potato masher
- Saucepan
- slotted spoon
Ingredients
- 1 tablespoon sunflower oil
- 1½ teaspoons gluten-free baking powder
- 2 eggs
- 4 to 5 tablespoons skimmed milk
- 550 g potatoes peeled and chopped
- Salt and black pepper
To Serve
- 4 eggs
- 8 bacon rashers
Instructions
- Place the potatoes in a saucepan of boiling water.
- Cook for 12 to 15 minutes until tender.
- Drain well.
- Mash the potatoes until smooth.
- Stir in the baking powder.
- Beat in the eggs.
- Add enough milk to create a thick, smooth batter.
- Season with salt and black pepper.
- Heat the sunflower oil in a frying pan.
- Drop spoonfuls of batter into the pan.
- Cook for 3 to 4 minutes.
- Turn and cook until golden brown on both sides.
- Transfer to a warm plate.
- Repeat with the remaining batter.
- Bring a saucepan of water to a gentle simmer.
- Create a gentle swirl in the water.
- Poach two eggs for 3 to 4 minutes.
- Remove with a slotted spoon.
- Repeat with the remaining eggs.
- Grill the bacon until crisp.
- Serve the potato drop scones with the poached eggs and crispy bacon.
Notes & Wine Advice
Recipe Notes
Dry the cooked potatoes well before mashing to prevent the batter from becoming too soft. Cook the scones over medium heat to achieve a crisp outside and fluffy center. Freshly poached eggs create a rich sauce when served over the warm potato scones. Serve immediately while everything is hot for the best texture and flavor.Wine Advice
A crisp Chardonnay pairs surprisingly well with the bacon and eggs. For a lighter brunch pairing, enjoy a chilled Rosé.Nutrition values
Calories: 399 kcal | Carbohydrates: 33 g | Protein: 20 g | Fat: 20 g | Saturated Fat: 6 g | Sodium: 410 mg | Sugar: 3 g