Potato Scones

Ingredients

• 1 lb. cold potatoes
• about ½ lb. flour
• 1 oz. butter
• a pinch of salt
• 1 or 2 tablespoonsful milk

Method

1. 1

   Peel and mash the potatoes.

2. 2

   Warm the milk and melt the butter in it.

3. 3

   Mix the potatoes, milk, and butter.

4. 4

   Add the salt, and work in as much flour as the paste will take up.

5. 5

   Roll out very thinly.

6. 6

   Cut in rounds.

7. 7

   Place on a hot floured girdle, and cook for about three minutes on each side.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 47. The excerpt below is the record exactly as published.

oz. butter, 3 oz. sugar, grated rind of -b lemon, 1 oz. chopped almonds, 3 oz. chopped citron, 2 eggs, it teaspoonful baking powder. Method. — Rub the butter into the flour. Add all dry ingredients and mix to a stiff dough with the beaten eggs and a little milk. Bake on greased tin ten minutes. Dropped Scones 1 lb. flour, 2 tablespoonsful sugar, 1 teaspoonful baking soda, 1 egg, 1 teaspoonful cream of about f pint butter- tartar, milk. Method. — Mix dry ingredients. Add egg un- beaten and enough buttermilk to make a smooth batter ; beat well. Grease a hot girdle with a bit of suet. Drop on the batter, a spoonful at a time, till the girdle is full. When the scones are brown underneath and covered with bubbles on the top, turn with a knife, and brown on the other side. Buttermilk may be omitted, sweet milk being used instead ; using also double the given quantity of cream of tartar. 142 COOKERY RECIPES Girdle Scones i lb. Hour, i small teaspoonful i teaspoonful salt, carbonate of soda, about v pint buttermilk, i small teaspoonful cream of tartar. Method. — Mix all dry ingredients. Add enough buttermilk to make a light dough. Turn out on to a floured board and quickly knead till smooth. Press into a round cake. Divide it crosswise in four. Place scones on a floured and heated girdle. Cook for ten minutes. They should be pressed to a quarter of an inch thick, and will rise to be more than an inch. The scones may be rolled thinner if preferred. They are turned once. As above, double cream of tartar and sweet milk may be used instead of buttermilk. N.B. — If to be kept, it is advisable to rub one or two ounces of fat into the flour before mixing the dry ingredients. Potato Scones i lb. cold potatoes, about £ lb. flour, i oz. butter, a pinch of salt, i or 2 tablespoonsful milk

Cook this with the app: pantry check, scaling, and the assistant.