Potato scones

[jackal10]

Potato scones

This recipe is from The potato Primerin the eCGI

• 25g/1oz butter
  
• 1 leek, finely chopped
  
• 175g/6oz plain flour
  
• 2 tsp baking powder
  
• 50g/1¾oz butter
  
• 125g/4½oz mashed potato
  
• 50g/1¾oz fresh parmesan cheese, grated
  
• 2 T fresh thyme, chopped
  
• 2 T milk
  
• 1 egg yolk, beaten
  
• salt and freshly ground black pepper
  

Finely chop a leek and sauté until soft in a knob (25g/1oz) of butter.

Put the flour, baking powder and remaining butter into a food processor and whiz until it resembles fine breadcrumbs, or rub in by hand.

Add all the remaining ingredients except the egg, and combine well until a soft dough is formed.

Press or roll out on a lightly floured surface to a thickness of 1 cm/½in. Use a 2.5 cm/1 inch fluted cutter to cut out the scones.

Brush with a little beaten egg and then bake for 10-15 minutes in a hot oven until golden and risen.

Split and serve with the filling of choice. Shown here with marinated herring and crème fraiche

Keywords: Side, Potatoes, eGCI

( RG894 )