Cheese, Ham & Potato Scone + Oxo & Mermaid Giveaway – Closed

In celebration of National Potato Day (26 January) I took the opportunity try out the new Oxo Adjustable Potato Ricer. It has a dial which turns and clicks into 3 different patterns allowing you to mash on a fine, medium or course setting. Of course you can mash more than just potato in it and it’s perfect for making baby food too. The medium setting is also good for squeezing water out of your greens so I know where my cooked spinach is going now!  There is also a handy notch on the ricer which allows you to rest it over a bowl whilst you plunge the lever. What’s more you can put it on the top rack of your dishwasher to clean it.

I’ve often seen potato ricers being used on TV and have been rather envious as I’ve never used one let alone owned one. This one was really cool as you have the option of choosing how fine you want your mash. My potatoes were cold, firm and waxy so I did need all my strength to squeeze the ricer, I’m sure with floury warm potatoes it would have been a lot easier! (Update I have now riced floury potatoes and it took one hand and no effort at all they just glided through!) I so wish I’d had one of these when I was making baby food for my children!  I am going to enjoy experimenting with my ricer over the coming weeks as I think it could be used in so many ways. (I have just put boiled eggs through the course setting which was effortless and it’s made the most lovely fluffy egg mayonnaise sandwiches for our lunch, as I thought it would!) Next on my hit list are chickpeas for hummus making!

I decided to make a Potato Scone based on a recipe from here but wanted something a lot tastier so gave the whole recipe a makeover by adding some mature Cheddar, home cooked ham and wholegrain mustard! It was very tasty and delicious split and buttered whilst still warm but can also be eaten cold. This scone would be great as a snack, for lunch or  great with a bowl of soup! We also enjoyed it toasted the next day.

So in honour of National Potato Day I’m giving you the chance to win an Oxo Adjustable Potato Ricer as well as a top quality Mermaid Hard Anodised Aluminium Baking Sheet (30cm/12”) so that you too can bake this delicious scone to perfection!

For your chance to win simply fill in the Rafflecopter at the bottom of this post.

As this recipe is totally made from scratch I am entering it into Javelin Warrior’s Cookin w/Luv “Made with Love Mondays” challenge.

Made with Love Mondays, hosted by Javelin Warrior
I am also entering my scone into the Breakfast Club which is run by Helen at Fuss Free Flavours and currently being hosted by Janice at Farmers Girl Kitchen this month!
I am also entering my scone into Kate at Turquoise Lemons “No Waste Food Challenge” where the theme is left over mash (just make sure there is no butter or milk in it)  which is being hosted by Elizabeth at Elizabeth’s Kitchen this month.
So first we rice the potatoes.
lunch, snack, Oxo Potato Ricer
Then sieve the dry ingredents and rub in butter, Next mix potato, mustard & milk together.
Then stir in the grated cheese and ham to potato mixture.
Then combine with flour mixture adding enough milk to make a dough.
Knead dough for a few second,
Then roll out to 18cm/7″ and place on baking sheet scoring into 6 portions.
Bake for about 20 minutes then cool on a wire rack.
Enjoy whilst still warm or cold if you can resist temptation for that long!

4.5 from 11 reviews
Cheese, Ham & Potato Scone
Prep time
Cook time
Total time
A delicious Cheese, Ham and Potato Scone which is perfect as a breakfast treat, snack, lunch or maybe with some soup!
Recipe type: Snack, Breakfast
Cuisine: British
Serves: 6
  • 225g / 8 oz Self-raising flour
  • 1 ½ tsp Baking powder
  • 2 pinches salt
  • 30g / 1 oz Butter
  • 1 tsp Wholegrain mustard
  • 75g / 3 oz Mature Cheddar, grated
  • 75g / 3 oz Ham, diced
  • 4 tbsp Milk or more
  • 170g / 6 oz Cold cooked potatoes
  • To finish:
  • Milk or beaten egg to glaze
  1. Pre-heat the oven to 220°C.
  2. Mash or rice your potatoes in a medium sized bowl.
  3. Sift the flour, salt and baking powder into another bowl.
  4. Rub the butter in until the texture of fine breadcrumbs.
  5. In the bowl containing the mash stir in the milk and mustard.
  6. Then add the grated cheese and ham.
  7. Add the dry ingredients and mix with a fork, adding more milk if necessary. (I needed 4 more tbsp).
  8. Knead lightly on a floured surface for a few seconds until smooth.
  9. Roll the dough out to 18 cm (7”) circle.
  10. Put on a greased baking sheet and mark into 6 wedges with a sharp knife.
  11. Brush with milk or egg wash.
  12. Bake for 20 minutes or until golden and cooked through.
  13. Cool on a wire rack.
  14. Serve warm or cold.


How to enter Giveaway:
Complete the Rafflecopter form below to confirm your entries made via blog comments, Twitter, etc.
This giveaway will close on 24/02/2013.
Please read the Terms and Conditions below.
Winners are announced on the Rafflecopter form after the prize has been claimed by the winner.
First timers: Please watch how Rafflecopter works (video)! It is 46 seconds long. It explains everything.
If no form is showing, hit refresh and it should appear.
Complete the form – or your entries will not go into the draw.
Mandatory entries need to be completed first – so leave a blog comment before you try and complete any of the other methods of entry.
Do you want more chances to win? Come back daily after tweeting about the giveaway and fill the form in again.

a Rafflecopter giveaway

Terms and conditions:
Only open to UK and Irish participants over the age of 18.
There is 1 prize worth approx £50. There’s no cash alternative and the prize is not transferable. No part or parts of the prize may be substituted for other benefits, items or additions.
Instructions form part of the terms and conditions. Entries using any software or automated process to make bulk entries will obviously be disqualified. The winner will be picked at random using software and then contacted by email. If you win and then don’t respond to this email within 7 days then another winner will be picked. The prize will be delivered to the winner as soon as possible after you have e-mailed your delivery address.
I am running this giveaway on behalf of Oxo UK & Mermaid who will be responsible for sending the prize to you if you win. Their decision is final and binding and no correspondence will be entered into.
Please don’t say you have liked the post and followed me on Twitter and Tweeted if you haven’t as I will check and fairness is my middle name!
NB: All the views in this post are my own and I have not received any payment from Oxo UK.

12" 30cm Mermaid Anodised Baking Sheet



Permanent link to this article: http://www.fabfood4all.co.uk/cheese-ham-potato-scone-oxo-mermaid-giveaway/


Skip to comment form

  1. tiggerific1973

    These sound amazing!

  2. Kaci Soderstrom

    Wow, that looks really nice. Never thought to make anything like that before.. but might have to now.

    1. Camilla

      Thank you, hope you find time to make it:-)

  3. Steven A Phillips

    Looks like great picnic food mmmmmmm

  4. Paul Wilson

    Looks like great picnic food.

  5. Paul Wilson

    That looks really filling.

  6. wendy stanger

    rostis as mine are never any good so would love to make some perfect ones with this @kikicomp

  7. Barrie Phillips

    Cheesy Mash and roast vegetables

  8. Becky John

    That scone sounds delicious and would probably try that first, if not then it would be rosti’s

  9. Tracey Belcher

    Mash – would be one of the first things but would love to try scones too

  10. hannah massingham

    I would finally serve my family some “lumpless” mash – they would be delighted!

  11. Jeremy Andrews

    I would try a Rosti first but will also make the scone.

  12. Fridge Forager

    I would like to give your Cheese, Ham & Potato Scone a try should I be fortunate enough to win the prize. It looks simply scrummy.

  13. Emily Hutchinson

    I’d make colcannon first :)

Leave a Reply

Your email address will not be published. Required fields are marked *

9 − = three

Rate this recipe: