Spud Scones Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Potatoes,
2 tsp: Salt,
3 tbsp: Butter, room temperature
4 ounce: Self-rising flour, about 1 cup
Butter,
Directions:
A great way to use up leftover mashed potatoes. Dont use instant
mashed potato mix, though, or you will not have a light scone.
Partially fill a large saucepan with cold water. Peel potatoes; cut
in quarters and add to pan. Bring to a boil, then reduce heat, cover
and simmer briskly about 15 minutes or until potatoes are tender.
Drain well; place in large bowl and mash coarsely with a potato
masher or fork. Add salt and 3 tablespoons butter and continue to
mash until potatoes are smooth. Mix in enough flour, 1 tablespoon at
a time, to form a stiff dough. Preheat griddle or heavy skillet over
high heat; grease lightly. Turn dough onto a floured surface and
knead lightly. Roll out with a floured rolling pin to a thickness of
1/4-inch. Cut into rounds with a 2-inch fluted or plain cookie
cutter. Cook on griddle or skillet 4 to 5 minutes on each side or
until golden brown. Serve hot with butter. Makes 12-15 scones.
Source from luhu.jp
mashed potato mix, though, or you will not have a light scone.
Partially fill a large saucepan with cold water. Peel potatoes; cut
in quarters and add to pan. Bring to a boil, then reduce heat, cover
and simmer briskly about 15 minutes or until potatoes are tender.
Drain well; place in large bowl and mash coarsely with a potato
masher or fork. Add salt and 3 tablespoons butter and continue to
mash until potatoes are smooth. Mix in enough flour, 1 tablespoon at
a time, to form a stiff dough. Preheat griddle or heavy skillet over
high heat; grease lightly. Turn dough onto a floured surface and
knead lightly. Roll out with a floured rolling pin to a thickness of
1/4-inch. Cut into rounds with a 2-inch fluted or plain cookie
cutter. Cook on griddle or skillet 4 to 5 minutes on each side or
until golden brown. Serve hot with butter. Makes 12-15 scones.
Source from luhu.jp