Who would have thought you could get so excited over a scone, and a potato scone at that!

Well indeed, almost 6 years ago now I was introduced to the potato scone, of fame from Benediction Cafe, Benediction St, Auckland. It was fabulous. Little did I know how lucky I was, as they generally all sell out very quickly, like before 10am!

Next thing you know, the managers of Benediction open another great cafe not far from home – super I think! And even better as it is across the road from the toy library, which is now a fortnightly occurrence and given we are there with a toddler we are up and about early enough to secure one – or so you would think!!!  In the last two years I have managed to secure a potato scone perhaps 3 times!!!

So the other week, the nice guy that takes my order each week, gets sick of me asking if they have some and tells me how to make them. How thoughtful you may think but no! He told me very quickly and with less enthusiasm than a dead horse. Basically, he was telling me to stop asking!  And then he tells me they take two hours to make – ok so, I will stop asking and try and make them! – Point Taken! And yes, thanks I did actually get that recipe – never underestimate a determined woman.

Today, I made them – I won’t say more than give the recipe a try. I promise you won’t be disappointed – and I suggest doubling it too, although I haven’t tried that yet.  Also, they don’t take two hours to make if you use last nights left over potato.  You can always trust a busy and determined Mum to improve the efficiency!

Potato Scones

2 medium to large potatoes
1 egg
2 sheets ready rolled puff pastry
3 tbsp milk
1 heaped cup grated cheese
1 spring onion finely chopped
2 slices of bacon or ham

First peel the potatoes and boil them until they are cooked. Then mash lightly with milk and set aside to cool.

Get your pastry sheets out, so they are thawed in time.

Turn the oven to 180°C

Chop and fry the bacon. If using ham you don’t need to fry it, just chop it up.

If you don’t have or don’t like spring onion you can use half a finely chopped brown onion.

Add the egg and cheese to the mashed potato then season with salt and pepper and add the onion and bacon/ham.

Yummo! This is the filling and it’s ready to put together.

Put half the filling mixture on a sheet of pastry and spread it evenly over all the sheet except for a strip 2cm wide along one edge. Brush this strip with a little milk, then roll up the pastry and filling from the side furtherest from the milk-brushed strip towards it. Repeat this with the other sheet and the other half of the filling.

Cut the rolls of pastry and filling into slices about 2.5 cm thick.

Cover your tray with baking paper (the fat from the cheese will leak).

Bake for 20 mins.

This post is a copy from another Blog I have recently discontinued.