POTATO SCONES
There is something particularly satisfying about home-made breads. These are wonderful with soup, chili or just butter and jam.
Provided by Jenny Sanders
Categories Scones
Time 1h15m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash peel, and boil the potatoes-- about three medium ones.
- Mash them, and measure out two cups.
- If you are using leftover mashed potatoes, adjust the butter and salt downwards according to how much they already have in them.
- Stir in the salt and the butter, then beat in the egg.
- Stir in the flour and the baking powder; mix well. Add a little more flour if needed to make a soft but workable dough.
- Divide the dough into 8 equal parts.
- Roll out each section of the dough to about 1/4" thickness on a floured board.
- Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.
- They should feel dry but pliable, and have some light brown blisters.
- Keep them warm in a damp towel in the oven as they are cooked.
- Serve hot.
- If you are cooking them all at once, you probably want to use two skillets; leftovers can be reheated in the microwave.
- Otherwise, they can be kept raw in the fridge between sheets of waxed paper in a plastic bag.
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