Potato Drop Scones

Mark Broadbent's hearty potato scones are given the refined touch with a crab meat and crème fraîche accompaniment
By Mark Broadbent
Potato Drop Scones
  • Rating:
  • Serves: makes 12 scones
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 500 g Maris Piper or King Edward potatoes
  • 2 1/2 tbsp plain flour
  • 50 ml full fat milk
  • 3 eggs
  • 2 1/2 tbsp double cream
  • 4 egg whites
  • 2 tbsp vegetable oil

To serve

  • crab meat, or salmon roe
  • crème fraîche


1. Boil the potatoes in their skins until tender. Drain, peel and mash using a potato ricer or vegetable mill.

2. When the mashed potato is cool, transfer to a food processor and add flour, milk and 3 eggs. Blend until smooth, but be careful not to over mix. Add the cream and blend again.

3. Whisk the egg whites until stiff, but not dry. Fold them through the potato mixture to make a light batter.

4. Heat the vegetable oil in a large non-stick frying pan. Using a dessert spoon, add 6 dollops of the batter to the pan, keeping them far apart. Fry for about 1 minute on each side until the scones are puffed up and lightly browned. Drain on kitchen paper and keep warm while frying the remaining batter in the same way to make 12 scones all together.

5. Serve with freshly picked crabmeat or salmon roe and crème fraîche.

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