We would cook them on the skillet over the fire.
However you can cook them in a frying pan on the stove top, which is much easier!
They are delicious served warm with butter.
Serves 6
Prep time 30min
Cooking time 15min
Skill easy
250g potato
20g butter
1 medium leek, sliced thinly
25g flour, plus extra for dusting
1 tsp baking powder
1 tsp salt
25g grated Parmesan or cheddar cheese
1-2 Tbsp milk
Method
Cook the potato first either by baking or steaming. When cool enough to handle, peel and place the flesh of the potato into a bowl, mash lightly.
Add the butter to a saucepan along with the sliced leeks and cook over a moderate heat until tender (about 5 minutes).
Add the leeks to the potato and mix to combine.
Sift the flour, baking powder and salt together. Add to the potatoes.
Add the cheese and mix together. Add 1 tablespoon of milk and mix to just combine.
If the mix is too dry add another tablespoon of milk.
Turn the dough out on to a lightly floured bench. Bring the dough together to form a round 7mm thick. Cut the round into six wedges.
Heat a heavy based fry pan or skillet over a moderate to high heat.
Place the scones on to the hot pan and cook until the base is toasted and the scone has risen (5 minutes).
Turn over and cook for another 5 minutes.
Enjoy with butter.
