Following her time on MasterChef Australia this season, Ali Stoner has shared her favourite quick and easy recipe with Lifehacker Australia: herbed potato scones.
Stoner explained over email that this recipe is for her “take on the traditional Scottish potato scone.”
“They are so versatile, and these are like a little Scottish riff on a blini. You can make them larger [and] add any herbs and spices – then they become adaptable in many different cuisines! Tasty tacos, smashing souvlakis and switch out the toast for brilliant breakfasts. They [the scones] can also be fried for an extra indulgence – making a tasty change to a Mexican tostada,” she said.
If you’d like to try this potato scones recipe at home, here’s a complete guide.
MasterChef at Home: Ali Stoner’s herbed potato scones
Serves 4-8 people | Cook time: Approx 30 minutes
What you’ll need for potato scones:
- 4 baking potatoes (I like the red ones)
- 1.5 cups of self-raising flour
- 1tsp salt
- 20g butter
- 3 handfuls fresh herbs (like parsley, dill, and coriander)
- Potato ricer
- Frying pan
Directions for potato scones:
- Prick the potatoes all over and microwave for 4 mins. Turn them over and cook again for 4 minutes. Turn again and cook for 2 minutes. Continue this process adjusting the time till they are cooked.
- Prepare your herbs by washing and chopping very finely. Take the potatoes while warm, cut in half and push through a potato ricer straight onto your work surface – no need to remove skin. If you don’t have a ricer, just remove skin and mash thoroughly. Add the salt, butter and herbs to your potatoes then tip on a cup of the self-raising flour. Roughly combine with your fingers then start gently working into a dough till it comes together, adding a little more flour as required. Hot tip: It’s super important not to overwork this dough, just keep bringing it gently together till it forms a cohesive ball.
- Roll gently into a log approximately 7cm diameter. Then with a sharp knife cut into discs about 1cm wide. The discs will squash up as the dough is warm and soft, so take each one, roll gently into a ball on a floured work too and press into a flat disc with your palm forming little pancakes.
- Heat your frying pan and dry fry the pancakes till golden patches appear on each side. Set aside to cool a little while you prepare your toppings. They are best served a little warm, but you can pre-make them and warm gently in an oven at 160c before serving.
- You can top these with anything. I [Stoner] have done three easy toppings with simple shop-bought ingredients and named them after the MasterChef judges.
Topping options for your potato scones:
‘The Jock’: Smoked salmon, creme fraiche, finger lime and dill.
‘The Andy’: Lemon zest and mascarpone, anchovy fillet, paprika and lemon flesh.
‘The Mel’: Lime, miso, Avo smash, chilli oil and coriander.