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Potato Scones

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads and Muffins, Breakfast and Brunch, Brunch, Cooking for a Crowd, Leftovers, Side Dishes, Vegetarian
Servings 12
Calories 96 kcal

Nutrition

Calories: 96 kcalCarbohydrates: 15 gProtein: 7 gFat: 9 gSaturated Fat: 8 gCholesterol: 48 mgSodium: 139 mgFiber: 4 gSugar: 9 gVitamin A: 4.55 IUCalcium: 28 mgIron: 9 mg

Ingredients
  

  • 1/4 pint milk
  • 2 whole eggs beaten
  • 4 oz cooked potato
  • 3 oz ground rice
  • 1 oz lentil flour
  • 1 teaspoon baking soda
  • 1/2 tsp cream of tartar
  • 2 oz butter margarine or olive oil
  • 1 pinch salt to taste
  • 1 oz sugar

Instructions 

  • Beat the cooked potato to a smooth purée with the milk and egg. This is best done in a liquidiser.
  • Mix all the dry ingredients for the scones together with the fat.
  • Fold the flour mixture into the purée. Do not overmix and do not leave to stand at this point or you will lose the light structure to the scones.
  • Spoon the mixture onto a greased baking tray or use greased individual pattie tins or a bun tray. Bake in a preheated oven, gas mark 7, 425°F, 220°C, for 15 - 20 minutes until brown.
Keyword bake, kosher
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