1 - First test was very positive. I only skinned the potatoes after boiling as I usually do. And I didn't cut the rounds into quarters, which seems fine. Although I wonder if they would puff up more if they were cut like this? To try!
8 oz potatoes
2.5oz (a half cup?) flour
1oz butter
½ tsp salt
A pinch of pepper
¼ tsp baking powder
- Boil the potatoes in salted water until tender.
- Drain the potatoes and mash them with the butter, salt, pepper and baking powder.
- Mix in the flour to make a stiff dough. NOTE: not all potatoes are made equal so, the texture of the dough here is important - add flour if the dough is not stiff enough, about a Tbsp at a time)
- Roll out the dough on a floured surface to around ¼" thickness.
- Cut into rounds, using a saucer as a guide.
- Prick all over with a fork and score the dough to mark 4 equal wedges.
- Cook in a heavy pan or griddle which has been very lightly greased.
- Cook each side for about three minutes on a medium heat or until the scones are golden brown.
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