
Try our potato scones recipes for an appetizing twist on a classic favourite.
Scones served with warm butter are delicious. Mashed potato ensures a product that stays moist longer. Makes 12-16 scones.
- 1 2/3 cups all purpose flour - 400 ml
- 1/3 cup raisins and/or candled mixed fruit
- 2/3 cup whole wheat flour
- 3/4 cup mashed PEI Potato
- 1/8 tsp nutmeg
- 1 tsp salt
- 1 whole egg
- 4 tsp baking powder
- 1 egg yolk
- 1/4 cup white sugar
- 2/4 cup milk
- 1 egg white, lightly beaten
- 1/3 cup butter
- sprinkle granulated sugar
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.