Pelargonium graveolens, marjoram, bacon & tomato potato scones

These savoury potato scones are simply delicious to eat while using up your left over mash potato for breakfast, tea or with eggs.  The woody citrus floral taste of marjoram, delicate rose/mint pelargonium graveolens scented leaves and the bacon & tomato creates a tasty nourishing snack.

100g (4 oz) plain flour
Half a kilo (17 oz) of mashed potatoes
Half a tomato, skin removed and finely chopped
1 sprig of marjoram, leaves taken off the stalk
3-4 leaves of pelargonium graveolens, cut into small pieces
2 strips of bacon, lightly grilled or fried then roughly chopped
Salt and pepper to taste
A large Mixing bowl, Rolling pin and circular cutter.

 To prepare
First peel the potatoes, wash them removing any traces of skin or green  and cut them into quarters, boil until softened. Then remove the water and start to mash up the potatoes using a fork, crushing any lumps. Add a little milk, a pinch of salt & pepper and whisk well with a fork or wooden spoon until it becomes creamy in consistency.
Place the mashed potato into a large mixing bowl and add in the chopped tomato, lightly cooked bacon, herbs and pelargonium graveolens leaves and mix well together.
Next slowly add the sifted flour to the potato mixture kneading gently into a light dough and adding a little extra flour if needed.
Gather the dough into a ball and roll it out lightly to about 2 cm thick or press down using your hand, Cut out using a circular cutter.
You can then fry them in a pan with oil until browned each side or place them in the oven 500 F, gas mark 9, 240 C for 10 minutes ( turning over after 5 minutes).

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