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Potato Scones

Potato Scones


250g floury potatoes, unpeeled
30g butter, softened
2 teaspoons caster sugar
1 egg, lightly beaten
¾ cup cream or milk
3 tablespoons Parmesan cheese
2½ cups self-raising flour, sifted



Prep time: 25 minutes + cooling
Total cooking time:35 minutes
Makes 12



  1. Preheat the oven to hot 210°C (415°F). Steam or boil the potatoes for 15-20 minutes, or until tender (pierce with the point of a small sharp knife—if the potato comes away easily it is ready). Drain, cool, peel and mash.



  2. Cream the butter and sugar, then beat in the potato, egg, cream and 2 tablespoons Parmesan cheese.



  3. Place the flour in a bowl, make a well in the centre and add the potato. Mix together to form a soft dough, adding extra cream if needed. Turn onto a floured board and form into a smooth ball. Roll out to 2cm (¾") thick and cut out rounds with a floured 5cm (2") plain cutter.



  4. Place on a greased baking tray, glaze with milk and sprinkle with the remaining Parmesan. Bake for 10-12 minutes.
  

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