Standing Room Espresso Potato Scones Sarah Stratford

Sarah Stratford

Sarah Stratford is baker and barista at the Standing Room Espresso cafe at 201 Hinemoa Street, Birkenhead on Auckland’s North Shore. Sarah established the cafe which she owns along with her business partner and head chef Matt Rollinson in February 2009.

Standing Room is all about great espresso coffee and quality food to go, 99 per cent of which is made on site. It serves deli cabinet, salads, sandwiches, sweets and soups and a small blackboard menu with breakfast fare.

Breakfast Burritos are the cafe’s signature dish, which are filled with bacon, eggs, cheese, herbs and tangy tomato relish in a wrap, then toasted.

Setting up Standing Room and growing it into a successful little cafe with a regular and loyal customer base has been a career highlight for Sarah, who previously worked at the popular Grace Cafe in Birkenhead.

The cafe’s potato scones with caramelised onion and feta are so popular they sell out daily, with customers reporting back that they are absolutely addictive. The potato scones were inspired by cafe customers’ requirements for a delicious and filling morning treat that are quick and easy to make and taste delicious.

Sarah uses Fonterra Foodservices ingredients for their excellent taste, quality and good shelf life. Her favourite is Mainland’s Special Reserve Feta Crumble.

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Standing Room Espresso Potato Scones

Ingredients:

3c flour

3tsp baking powder

1½c mashed potato (no seasoning, milk or cream)

1c Mainland Edam Cheese, grated

1c Anchor Milk

½c onion, chopped and caramelised

1c Mainland Special Reserve Traditional Feta

Method:

Sift flour and baking powder into a large bowl. Add salt, grated Mainland Edam Cheese and mash potato. Rub potato and flour with fingertips until mix resembles fine breadcrumbs.

Add 1c of Anchor Milk and stir with a wooden spoon until mix is combined. The mix should be reasonably dry. Roll into a log shape.

Fold out onto a floured work bench or board. Flatten evenly with hands (30cm x 8cm).

Draw a rough line with a knife.

Place caramelised onion on one side and top with Mainland Special Reserve Traditional Feta.

Place the other layer on top and cut into 12 pieces with a sharp knife.

Fan bake on a lined oven tray at 200C for 12 minutes. After 12 minutes sprinkle with Mainland Edam Cheese and cook for another 12 minutes and then serve.