Enjoy these potato scones for a casual brunch, then check out our classic scones, cheese scones, vegan scones and drop scones. For more brunch ideas check out our eggy bread, homemade crumpets and more exciting brunch recipes.

Looking for free-from options? Check out our gluten-free scones and vegan scones.


  • 500g floury potatoes (such as Maris Piper or King Edward), peeled and chopped into pieces
  • a knob salted butter, plus extra for frying
  • 100g soured cream
  • ½ a bunch chives, finely chopped
  • 200g plain flour
  • ground to make ½ tsp black peppercorns
  • crispy bacon, to serve
  • roasted tomatoes, to serve


  • STEP 1

    Put the potatoes into a large pan of lightly salted cold water, bring to the boil and simmer until very tender to the point of a knife. Drain and leave to steam for 5 minutes, then tip back into the pan with the butter, and mash.

  • STEP 2

    Scrape the mash into a bowl with the soured cream, chives, flour, black pepper and plenty of salt, and mix until completely combined into a smooth dough.

  • STEP 3

    Flour a worksurface, tip out the dough, and sprinkle some flour over the top. Use a rolling pin to roll out to a circle the same size as your largest non-stick frying pan. Use a sharp knife to cut the dough, like a pizza, into eight equal triangles.

  • STEP 4

    Heat the frying pan over a medium heat, melt in a little butter and swirl the pan so it covers the base evenly. Cook the potato scones for 2-3 minutes on each side until golden brown.

  • STEP 5

    Serve with crispy bacon and roasted tomatoes, if you like.

Check out our best scone recipes

Wensleydale Cheese Scones Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating