Yield 4 servings
1 pound potatoes (baking potatoes, peeled, cooked, and mashed)
1 ounce butter (2 tablespoons, melted, plus more for greasing)
1/2 teaspoon salt
1 medium egg
4 1/2 ounces flour (1 cup/125 g, plus extra for rolling)
1 teaspoon baking powder
Heat the oven to 400 F (200 C).
Place the mashed potatoes in a large bowl and add all the other ingredients to form a sticky dough.
Roll out half of the dough on a floured surface into cricle to approximately 1/2-inch thickness. Score a cross into the dough to mark 4 equal wedges. Grease a baking sheet with butter. Place wedges on a baking sheet and repeat with another portion of the dough. Bake the scones for 15 minutes until golden brown and risen. Serve with butter and eat warm.
Usually I boiled and mashed potatoes in the evening. I place mashed potatoes into plastic container with a lid and keep on a kitchen counter until next morning. This way I get drier mashed potatoes. Drier mashed potatoes create a dough that will roll out more easily, especially if you include the egg.
Recipe comes from The Spruce Eats
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