Potato Scones (American)

Ingredients

• 6 potatoes
• 1 pint Graham flour
• 1 teaspoonful salt
• 1 tablespoonful butter
• 1 egg
• 1 cupful cream
• 1 teaspoonful extract cloves
• 1 teaspoonful baking powder

Method

1. 1

   Boil 6 large potatoes (peeled) until very well done, drain off water, set them by fire with cover off to dry.

2. 2

   Mash very smooth, adding butter, egg and cream.

3. 3

   Sift flour, salt, and powder together, and add to potato preparation.

4. 4

   When quite cold add extract; mix into firm dough.

5. 5

   Handle carefully as it is very short.

6. 6

   Flour board with Graham flour.

7. 7

   Turn out dough and roll to thickness of an inch, cut with sharp knife to oblong pieces 4 ins. by 6 ins.

8. 8

   Bake on hot griddle, pricking with fork to prevent blistering.

9. 9

   To be eaten with butter.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 63. The excerpt below is the record exactly as published.

POTATO SCONES (American). 6 potatoes, i pint Graham flour, i teaspwonful salt. I tablespoonful butter. I egg. I cupful cream, i teaspoonful extract cloves, i teaspoonful baking powder

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