Ingredients Jump to Instructions ↓

  1. 1 1/2c Flour, all purpose

  2. 1/4c Sugar, granulated; approx

  3. 1 tb Baking powder

  4. 1 ts -Salt

  5. 2 tb Butter; or shortening

  6. 1/4c Currants

  7. 2 Eggs

  8. 1/3c Milk

  9. 3/4c Potatoes; mashed

Instructions Jump to Ingredients ↑

  1. + Directions : "Potato scones reflect the influence of the Scottish in the Maritimes and their adaptibility in using the famous P. E. I. potato. . . Scones were a favorite Scottish tradition. According to _A Treasury of Nova Scotia Recipes_ "the difference between bannock and scone (which the Scots rhyme with 'on', not 'bone') is that the bannock is a rather large, round cake, and the scone is a smaller triangle or 'farl'. . But local usages vary considerably, Scots being strong individualists. In a bowl, combine flour, baking powder and salt; cut in butter until mixture resembles coarse meal. Beat eggs lightly; reserve 1 Tbsp. With fork, stir into dry ingredients along with milk and potatoes until well moistened. Knead gently on a lightly floured surface about 20 times. Roll or pat into circle 1/2 inch thick. Place onto ungreased baking sheet; brush with reserved egg yolk and sprinkle with more sugar. Cut into 16 wedges, separating slightly. Bake in 425F oven for 12 to 15 minutes or until lightly browned. MAKES: 16 SCONES VARIATIONS: RAISIN SCONES: Add 3/4 cup raisins with dry ingredients OAT SCONES: Use 1/2 cup rolled oats in place of 1/2 cup flour


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