Irish Herb Scones

These Irish potato scones are closer to a tattie scone or potato farl than the fluffy baked kind you’d find in a coffee shop. Mashed potatoes get worked into a dough with flour, oil, and a generous handful of herbs, then rolled thin, cut into triangles, and fried until golden on both sides.

Passing the cooked potatoes through a food mill is what gives these their smooth, lump-free texture. The dough should feel soft but workable. Five different herbs go in: parsley, dill, savory, marjoram, and sage. That combination gives each scone a fragrant, almost garden-fresh quality that plain potato bread can’t match.

They fry up quick in hot oil, getting crispy edges while staying tender inside. Serve them alongside eggs and rashers for a proper fry-up, or on their own with a smear of butter.

Kitchen Tips

• Use mealy (floury) potatoes like Russets or King Edwards. Waxy varieties make a gummy dough
• Roll the dough thin, about ¼ inch. Thicker scones won’t crisp properly and stay doughy in the center
• Get the oil properly hot before frying. If the scones absorb oil instead of sizzling on contact, the pan isn’t ready
• Work the dough as little as possible once the flour is added. Overworking develops gluten and makes them tough

Variations

• Cheese scones: Add 2 tablespoons of grated cheddar to the dough for a richer bite
• Chive and black pepper: Swap the dried herbs for fresh chopped chives and cracked pepper
• Bake instead of fry: Place on a hot griddle or baking sheet for a lighter version