Potato (Tattie)Scone

img_4047As the Christmas holiday approaches and guests start arriving to enjoy the festivities. Thoughts start to turn to feeding all of those lovely people. Here is a quick recipe for Potato scones that can be made with your left over potato from dinner and served to your friends and family at breakfast.

You can also freeze these after you have browned them under the grill or lightly fried. Which means you can make a batch well in advance ready to remove from the freezer when needed. Defrost and reheat by warming through in the oven when needed.



225gboiled and mashed potatoes
65g flour
3 tablespoons melted butter
Half teaspoon salt

Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick (about the thickness of a pound coin). Roll into six inch circles and then cut into quarters. Lightly brown them under a hot grill or fry in a lightly greased frying pan. Cook each side for about three minutes or until golden brown.

If you are freezing the scones cut triangles of greaseproof paper and use to separate the scones to prevent them sticking together in the freezer. Defrost and warm through in the oven.

Serve as part of a full English (Scottish) breakfast or as a base for your scrambled or poached eggs. They can even be added to a bread roll and  topped with sausage or bacon.


Luscious Lemon Cup Cakes

img_3957There is nothing like a delicious slice of lemon cake,but to have your own muffin size Lemon Cup Cake is even better. This recipe has to be one of the tastiest lemon recipes and is well worth the time and effort to make. I found the recipe in one of the ‘Great British Bake Off ‘ books. I think it will now be my go to recipe for basic lemon sponge topped with the most soft, moist,lemony icing.

I made double this recipe and froze 12 cakes ( without icing) They keep well. Defrost before icing.

Makes 12 muffin sized cup cakes


125g unsalted butter

200g caster sugar

Grated rind of 1 unwaxed lemon ( if you can’t get these then wash your lemons in hot water to remove the wax before using)

2large eggs

200g self raising flour

100 ml milk

2tsp lemon juice

Lemon Frosting

75g unsalted butter softened

250g icing sugar, seived

4tbsp milk

3tbsp Lemon curd


Pre heat oven Electric Fan 160/Gas 4

Put muffin cases into tin

Put butter into a bowl and beat until soft,add the sugar and lemon zest and beat until light and fluffy.

Gradually add the eggs,beating between each addition.

Fold in the flour in three batches alternately with the milk.

Add the lemon juice once flour is incorporated.

Spoon the mixture into muffin cases using a tablespoon.

Bake for approximately 25 minutes.

Cool completely before icing.

To make the icing

Put all ingredients into a bowl ( only add half the milk to begin with and test the consistency before adding the rest),beat together until smooth. If icing is too soft leave to harden slightly before use.