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PEI Potato Scones
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PEI Potato Scones

Try our potato scones recipes for an appetizing twist on a classic favourite.

Temps de préparation et rendement

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.

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