Potato scones

Potato scones

Ingredients/Components

• firm potatoes - 11 oz
• flour
• grated Parmesan cheese - 1/2 c
• baking powder - 2 tsp
• dry mustard - 1 tsp
• salt - 1/2 tsp
• pepper - 1/4 tsp
• butter, cut into dices and chilled - 1/2 c
• olive oil - 2 Tbsp
• large egg, lightly beaten - 1 item
• garlic cloves, crushed - 2 item
• caraway - 1 Tbsp
• skimmed milk - 4 Tbsp

How to make potato scones:

Steam potatoes until tender. Peel and dice into 1/4-inch pieces.

Combine the flour, Parmesan cheese, baking powder, mustard, salt and pepper. With the fingertips, rub the cold butter into the flour mixture until it resembles coarse bread crumbs. Stir in the oil, eggs, garlic, caraway seed and milk until just combined. Gently fold in the diced potatoes throughout the floury mixture. Try not to mash the potatoes.

Drop round tablespoonfuls of the mixture onto an ungreased baking sheet about one inch apart. Bake at 400° for 12 to 15 minutes or until the edges of the scones are slightly golden.

Recipe categories: Breads, Quick breads, Scones.