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 beaten 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