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PEI Potato Scones | Scones served with warm butter are delicious.
Mashed potato ensures a product that stays moist longer.
Makes 12-16 scones. |
| | Ingredients | | 1 2/3 cups | all purpose flour | 400ml | | 1/3 cup | raisins and/or candied mixed fruit | 75ml | | 2/3 cup | whole wheat flour | 150ml | | 3/4 cup | mashed PEI Potato | 175ml | | 1 tsp | salt | 5ml | | 1 | whole egg | 1 | | 4 tsp | baking powder | 20ml | | 1 | egg yolk | 1 | | 1/4 cup | white sugar | 50ml | | 3/4 cup | milk | 175ml | | 1 | egg white,lightly beaten | 1 | | 1/3 cup | butter | 75ml | | sprinkle | granulated sugar | sprinkle |
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| Combine flours, salt, baking powder, sugar and nutmeg in large bowl. Cut in butter until mixture is the consistency of cornmeal. Stir in raisins and/or fruit. Combine potato, whole eggs, yolk and milk in medium bowl. Whisk until no lumps remain. Make a well in the centre of the dry ingredients and add liquids all at once. Stir with fork to make a soft, slightly sticky dough. If necessary add 1-2 tbsp more milk. Press lightly into a ball and knead gently unto floured surface about six times. Roll out dough to ½ inch (1 cm) thickness; cut into triangles or rounds. Place on ungreased baking sheet. Brush with slightly beaten egg white and sprinkle with sugar. Bake at 450° F (230° C) for 13-15 minutes, or until golden. |
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