I decided to make these little delights due to the simple fact you can’t get them in Doha and boy am I glad I did, they are better than shop bought ones (if I do say so myself). For those of you who do not know what Potato Scones are; they are like a griddle flat bread made from potatoes, cut in to triangles. These are a definite must to try, they are so simple and everybody has the ingredients in their kitchen, so there is no excuse get baking!!!

MAKES:  24 triangles


  • 500g floury potatoes, unpeeled
  • 50g butter
  • 125g plain flour, extra for dusting


1. Put the potatoes in a pan, cover with water, salt the water and bring to the boil. Simmer until cooked through. Drain well and return to the hot pan for a minute to dry. Peel off the skins as soon as the potatoes are cool enough to handle.


2. Add 40g of the butter and mash, then stir in the flour and season to taste. Be careful not to add too much butter as this can make the dough too soft and hard to handle and work with.

BeFunky Collage

3.Roll out the dough on a lightly floured surface to about 5mm thick, then cut around a side plate to shape. Dust lightly with flour, prick all over with a fork and cut into four triangles.

BeFunky Collage1

4. Heat the remaining butter in a griddle or a large heavy based frying pan over a medium to high heat and then fry until golden on both sides. The original recipe said to fry them whole however as you can see from the picture below that didn’t go well 🙂 .

This is my first attempt at cooking the potato scones and as you can see it didnt work out well. So I decided to cook them in triangles rather than the full circle which made it a lot easier.

This is my first attempt at cooking the potato scones and as you can see it didnt work out well. So I decided to cook them in triangles rather than the full circle which made it a lot easier.


Attempt 2 which went a little more according to plan. 🙂








5. Serve these little delights immediately if like me you can’t wait to scoff them all or if you have a little bit more restraint than me, cool in a tea towel for later. Potato scones are best eaten toasted with butter or with a fried egg roll. Happy Baking!!! 🙂

Recipe taken from: www.theguardian.com/lifeandstyle/wordofmouth/2014/jan/08/how-to-cook-perfect-tattie-scones




If your bored of the everyday eggs and toast for breakfast then I have the perfect recipe for you to help turn it in to something more exciting. This recipe for Avocado and Egg toast is easy, quick, tasty and even better healthy. The avocado spread can also be used on crackers for a healthy snack, I don’t know about you but I just love recipes that can do double duty, makes life so much easier and it helps me stay on track when I’m on a healthy kick as I can prepare extra in the morning.


  • 1 x very ripe avocado
  • 1 tbsp of cream cheese
  • Juice from half a lemon
  • 1/2 tsp of Salt
  • 2 x Eggs
  • 2 x Slices of any bread you like



  1. Cook your eggs how you prefer them i.e fry, scramble or poach. I like to fry mine.
  2. Meanwhile mash up your avocado till almost smooth, then add the cream cheese, lemon and salt and mix till combined.
  3. Toast your choice of bread.
  4. Spread your avocado mix on to your toast and place your eggs on top.
  5. Serve and Enjoy.




I love crackers, they are the perfect snack covered with cheese, pickle anything you like really. However when it comes to making biscuits and crackers I am not the best, therefore I decided to challenge myself despite the impending fear that this would be my first public failure on my blog. These cream crackers were so easy and I didn’t need to worry as they turned out better than expected (however with my track record with biscuits and crackers the standard wasn’t very high to beat anyway). You can have a look at the pictures and decide for yourself if you think they look yummy.

MAKES: Approx 24.


  • 125g Plain Flour
  • 1/2 tsp Sugar
  • 15g Unsalted butter, cool but not hard
  • 1 tsp Seas Salt Flakes
  • 1 tsp of Cumin seeds or 2 tsp of sesame seeds
  • 4 tbsps of double or single cream
  • 3-4 tbsps of room temperature water


1. Sift the flour and sugar in to a mixing bowl. Cut the butter in to small pieces, add to the bowl and use the breadcrumb method by rubbing the mixture between your fingertips until the mixture looks like fine crumbs (hence the name Breadcrumb Method). Stir in the seeds (whichever you decide to use) and salt.
2. Add the cream and 3 tbsps of water to start of with. Using a round bladed knife mix everything together, adding more water a little bit at a time until the dough becomes soft but not sticky.
3. Lightly dust your worktop with some flour and knead the dough for 5 seconds to make it a little bit smooth. Put the dough back in the bowl and cover with cling film. Leave it to rest for 30 mins at room temperature.

4. Near the end of the relaxing time, heat the oven to 180C/350F/Gas 4. Lightly dust the worktop and rolling pin with flour, then roll out the dough to make a very thin sheet. Trim the sides to make each side straight and then prick the dough all over with a fork. Using a knife or a pizza cutter to cut the dough in to squares and then place on a baking tray(s).

5. Place the tray(s) in the heated oven and bake for 15-17mins until the crackers are a light golden colour, don’t worry if they shrink a little. To ensure an even bake rotate the baking tray(s) halfway through the baking time.
6. Remove from the oven and leave to firm up on the tray(s) for a few minutes, then transfer the crackers to a wire rack and leave to cool. Store in the airtight container and eat within 5 days.


Source: The Great British Bake Off Everyday.