Cheese, Ham & Potato Scone

In celebration of National Potato Day (26 January) I took the opportunity try out the new Oxo Adjustable Potato Ricer in this Cheese, Ham & Potato Scone. The ricer 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 Cheese, Ham & Potato Scone with 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.
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!

How to make Cheese Ham & Potato Scone

Enjoy whilst still warm or cold if you can resist temptation for that long!

More Recipes using Ham

• Cheat’s Croque Madame
• Quiche Lorraine (easy recipe with puff pastry sheet)
• Curried Egg Mayonnaise with Ham & Sweetcorn Jacket Potato
• Ham, Cheese & Sweetcorn Turnovers
• Ham & Cheese Breakfast Casserole

I’m sure you’ll love my Cheese, Ham and Potato Scone so do share your creations with me by tagging @FabFood4All on social media! Better still, leave a comment and rating below!

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Cheese, Ham & Potato Scone

A delicious Cheese, Ham and Potato Scone which is perfect as a breakfast treat, snack, lunch or or great with soup!

Course Breakfast, Snack

Cuisine British

Keyword potato, savoury, scone

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Author Camilla Hawkins

Ingredients

• 225 g / 8 oz Self-raising flour
• 1 ½ teaspoon Baking powder
• 2 pinches salt
• 30 g / 1 oz Butter
• 1 teaspoon Wholegrain mustard
• 75 g / 3 oz Mature Cheddar grated
• 75 g / 3 oz Ham diced
• 4 tablespoon Milk or more
• 170 g / 6 oz Cold cooked potatoes
• To finish:
• Milk or beaten egg to glaze

Instructions

• Pre-heat the oven to 220°C.
• Mash or rice your potatoes in a medium sized bowl.
• Sift the flour, salt and baking powder into another bowl.
• Rub the butter in until the texture of fine breadcrumbs.
• In the bowl containing the mash stir in the milk and mustard.
• Then add the grated cheese and ham.
• Add the dry ingredients and mix with a fork, adding more milk if necessary. (I needed 4 more tbsp).
• Knead lightly on a floured surface for a few seconds until smooth.
• Roll the dough out to 18 cm (7”) circle.
• Put on a greased baking sheet and mark into 6 wedges with a sharp knife.
• Brush with milk or egg wash.
• Bake for 20 minutes or until golden and cooked through.
• Cool on a wire rack.
• Serve warm or cold.