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PEI Potato Scones

Scones served warm with butter are delicious. The mashed potato ensures a product that stays moist longer.

1 2/3 cup/400 mL all purpose flour
2/3 cup/150 mL whole wheat flour
1 tsp/5 mL salt
4 tsp/20 mL baking powder
1/4 cup/50 mL white sugar
1/8 tsp/0.5 mL nutmeg
1/3 cup/75 mL butter
1/3 cup/75mL raisins and/or candied mixed fruit
3/4 cup/175 mL mashed PEI potato
1 whole egg
1 egg yolk
3/4 cup/175 mL milk
1 egg white, lightly beaten
Granulated sugar

Combine flours, salt, baking powder, sugar and nutmeg in large bowl. Cut in butter until mixture is the consistance of cornmeal. Stir in raisins and/or fruit. Combine potato, whole egg, yolk and milk in medium bowl. Whisk until no lumps remain. Make a well in the centre of the dry ingredients and add liquids all at once. Stir with fork to make a soft, slightly sticky dough. If necessary, add 1-2 tbsp more milk.

Press lightly into a ball and knead gently on floured surface about 6 times. Roll out dough to 1/2 inch (1 cm) thickness; cut into triangles or rounds. Place on ungreased baking sheet. Brush with slightly beaton egg white and sprinkle with sugar. Bake at 450 degrees F (230 degrees C) for 13-15 minutes or until golden. Makes 12-16 scones.

Recipe courtesy of PEI Potato Board