Potato & Sage Scones

Potato & Sage Scones
We know our readers love scones.

These Potato and Sage Scones are a savoury delight. They are the perfect blend of fluffy on the inside and crunchy on the outside.

Potato & Sage Scones

Serves: 8 (makes 2 large scones)


200g potatoes, roughly chopped

2 cups self-raising flour, plus extra to dust

¼ cup finely chopped sage

1 tsp cracked black pepper

1 tbsp salt flakes

60g store-bought duck fat, chopped and frozen

2/3 cup buttermilk, plus extra to brush

100g ham or pancetta, finely chopped

2 rosemary sprigs, each cut into 4, to serve

125g goat’s curd, to serve



Preheat oven to 200°C (180°C fan forced). Place the potatoes in a saucepan of cold water. Place over high heat and bring to the boil. Cook for 8 minutes, or until tender.

Drain and set aside to cool.

Place the flour, sage, pepper and salt in a bowl. Add the duck fat and using your fingers, rub into the flour until it resembles breadcrumbs.

Lightly crush the potatoes with a fork. Make a well in the centre of the flour, add the potato, buttermilk and ham.

Using a butter knife (or pallet knife), mix until the dough just comes together. Turn out onto a lightly floured surface.

Shape into two 12cm circles 3cm high. Place in two 15cm lightly greased skillets, dusted with flour. Score into triangles. Brush with buttermilk and bake for 15 minutes, or until golden. While warm, stud with rosemary. Serve warm with goat’s curd.

Smart Tip:

Keep your scones warm and fluffy by storing them wrapped in a clean tea towel. The heat from the scones will steam in the tea towel keeping them from drying out.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login