Potato Scones

Ingredients

• y2 lb. cold potatoes
• about 2 oz. flour
• about 1 gill sweet milk
• a pinch of salt

Method

1. 1

   Mash the potatoes; add the salt; knead as much flour into them as they will take up, taking care not to allow the flour to go into lumps; add as much milk as will form it into a stiff dough; roll out very thin on a floured board; cut into small rounds with a tumbler or tin cutter, prick with a fork.

2. 2

   Bake on a hot girdle for about five minutes, turning when half cooked.

3. 3

   Serve hot.

As published

This recipe was extracted from The school cookery book (1881), page 64. The excerpt below is the record exactly as published.

about 1 gill sweet milk. Cleanse the currants ; rub the dripping into the flour lightly with the fingers in a basin ; add the sugar, currants, and baking powder ; stir in as much milk as will make a stiff dough. Turn out the dough on a floured board ; knead lightly ; roll out about half an inch thick ; cut out into small rounds with a tumbler or tin cutter. Bake on a hot girdle for about ten minutes, turning them when cooked on one side. When done, put them slanting against a plate to pre- vent them becoming sodden. Flour and Water Scones. — Required: y lb. flour ; about V2 gill cold water ; a good pinch of salt. Mix the flour and salt together in a basin ; stir in enough cold water to make a stiff dough ; turn out on a floured board ; roll out very thin ; cut into small rounds with a tumbler or tin cutter. Bake on a hot girdle for about five or ten minutes, turning them when cooked on one side. Serve hot. These scones are made lighter by mixing a quarter teaspoonful baking powder with the dry flour. Potato Scones. — Required: y2 lb. cold potatoes ; about 2 oz. flour ; about gill sweet milk ; a pinch of salt

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