Savoury herb scones

 Having been kindly lent a copy of The Great Potato Cookbook by Jennifer Steel (a late 80’s relic), I’m on a mission to try out some different uses for the humble potato. We’ve already harvested 2 sacks of spuds and there’s still a row to lift yet, so we have a lot to use, and there are only so many baked, roasted and mashed potatoes you can eat.

I’ve made herby potato bread before now, and potato cakes, so I figured these scones would come somewhere between the two and I wasn’t far wrong. I did adapt the recipe slightly, as always, and have noted my adaptions in brackets.

Ingredients:

110g potatoes, cooked and sieved (I used a potato ricer, great device)
110g self raising flour (having no self-raising in the cupboard I used plain with a teaspoon of baking powder)
75g lard or any fat (I used butter)
Good pinch of salt
Good pinch of cayenne pepper
(I also threw in a teaspoon of mustard powder, and some grated parmesan cheese)
2 teaspoons chopped parsley and chives (I used rosemary)
I egg, beaten with a dash of milk
50g crushed cornflakes (hmm, I topped them with grated cheddar cheese instead)

Method:

Mix together the sieved or riced potato and flour. Rub in the fat and add the salt, cayenne pepper and herbs. Add just enough of the egg and milk mixture to create a soft dough, but save some for brushing over the top of the scones.

Roll out the dough into a thick sausage shape, cut into even lengths, roll each one up and flatten slightly. Brush the tops with a little of the egg/milk mixture, and top with the crushed cornflakes (or grated cheese). Bake for 15 mins at 200 degrees c, or until risen and golden in colour.

They taste lovely warm from the oven, with a bit of butter and cheese inside.

Also been making lots of potato wedges, both herby and spicy. Some sort of potato based curry is definitely on the cards.

 

 

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