Potato Scones

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Boil potatoes expressly for the scones and do not let them get cold after boiling.
Use the potatoes as soon as they are passed through a sieve.
Add butter, flour, and salt to the potatoes. Do not add milk, as the moisture of the potatoes is sufficient.
Mix up thoroughly.
Roll out the dough.
Shape and cut the dough into triangular shapes.
Bake on the girdle.
Turn them once to cook both sides.

Original Text

Potato Scones. (Balcashie. 1880.)
Look like very thin pancakes well browned, but soft, not crisp, and come up warm, in a warm napkin folded like a pocket to hold chestnuts. Scones to be triangular shaped, i.e., a round cut in quarters.
If you wish these scones to be good and light, you must boil the potatoes expressly for them and not let them get cold after boiling, but use as soon as passed through a sieve. Add butter, flour, and salt, but no milk, as the moisture of the potatoes is sufficient. Mix up thoroughly; roll out; shape, cut, and bake on the girdle. Turn them once, to cook both sides.

Notes

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