Spring Onion Potato Scones with cucumber and garlic dip… You may be scratching your head with this one as a lot of people don’t seem to know of potato scones but they really are a thing. Scottish people love a Tattie scone which is another name for potato scone. Those who enjoy these savoury delights in Ireland call these Fadge or potato bread. However, these are more flatter rather than the usual fluffy classic British scone you may be familiar with.
These Spring onion potato scones with cucumber garlic dip can be enjoyed for breakfast or lunch. These are often served as part of a full Scottish Breakfast or eaten in a roll. However, you can enjoy them as they are in this recipe or add these to a full English Vegan breakfast. Either way what’s great about this recipe is the fact it is vegan and gluten free! Also, I forgot to highlight the garlic cucumber dip thats a great addition to the potato scone. So refreshing!
Spring Onion Potato Scones & Cucumber Garlic Dip Recipe
- For the Spring Onion Potato Scones:
- 500g potatoes (floury like Maris Piper)
- 140g flour
- 2 spring onions, finely sliced
- 1 tsp dijon mustard
- ½ tsp baking powder
- olive oil for frying For the Cucumber & Garlic Dip:
- 90g plant mayonnaise
- 1 tbsp plant sour cream
- 70g cucumber, grated
- ½ clove garlic, grated
- juice of ½ lemon
- pinch of salt & pepper
- Peel and boil the potatoes, leave to cool slightly then mash them.
- Add all the ingredients into a large bowl and mix to combine, using your hands if easier.
- Knead for a couple of minutes, then roll out on a flat surface using a rolling pin, until ½ cm thick.
- Cut into large triangles or rectangles, heat some oil in a frying pan and fry the potato scones in the pan for 4-5 minutes on each side until nice and charred.
- Meanwhile, mix all the dip ingredients together and add to a small serving bowl.
- Serve the potato scones warm or cold, topped with the dip.