potato scones

this morning we ran out of bread. seeing as how i’m too lazy to go to the shops at this time of day, i decided to make scones to eat my ReadyScramble(TM) with.

however. all the recipes i saw called for plant milk, which we *also* don’t have. rather than make a conventional scone with just water – which probably wouldn’t have been that terrible tbh but i was convinced that it would taste like baked wheat paste – i got inspired. 

for awhile i was obsessed with making focaccia bread. over the course of the fad i improved my bread with various things, including nutritional yeast (which must be put in all things), fresh rosemary nicked off my neighbour’s bush, and mashed potato. the latter sprung to mind – it made my focaccia gorgeously chewy and soft.

so i decided to wing a potato scone. and it turned out pretty well! lovely fresh out the oven with butter, or undergirding a scramble.

yurrrrrrm.

potato scones
ingredients
400g potatoes, peeled, boiled, and mashed
2 Tbsp margarine
1/4 cup nutritional yeast
3/4 tsp salt
1 cup flour
2 tsp baking powder
1 tsp bicarbonate of soda

method
if you’ve just mashed your potatoes, add the margarine, salt, and nutritional yeast while they’re still hot, and mix well. allow to cool. (you can also just use cold leftover mashed potatoes, and assuming you’ve already buttered, salted and yeasted them, omit those further ingredients.)

mix your dry ingredients together in a mixing bowl, and work the mash in with your fingers. it should come together into a firm, kneadable dough. if it’s too moist add more flour; if too firm add some water.

put your dough on a floured surface, like a counter or large cutting board, and roll with a rolling pin until about 1/2 to 1cm thick. then you can either use a large cookie cutter to make the scones, or just take a knife and divide the dough into 6 equal pieces.

put on a greased or lined baking tray, and bake at 180C until the scones are golden (10-15 minutes).

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