MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Potato Pete's Potato Scones
Categories: Breads, Potatoes, Vegetables, Chocolate
Yield: 6 Servings
MMMMM--------------------------SCONES--------------------------------
Oil; for greasing
1 1/3 c A-P flour (170 g); more for
- dusting
2 tb Sugar
2 ts Baking powder
1/2 ts Salt
1/2 c Leftover mashed potatoes
- (113 g)
2 tb Butter; in chunks, room temperature
3 tb Milk; up to 5 tb, + extra for
- glazing
NNNNN---------------------SWEET FILLING *----------------------------
3 tb Unsweetened cocoa powder
3 1/2 tb Butter; room temperature
1 tb Sugar
1 ts Milk
NNNNN--------------------SAVORY FILLING *----------------------------
1 c Cabbage (30 g); grated
2/3 c Carrots (30 g); grated
2 tb Onion chutney
* enough for 6 Sandwiches
Prepare The Scones:
Grease a large baking sheet. Set the oven @ 400 F/205 C.
Sift the flour, sugar, baking powder, and salt into a large bowl.
Add the mashed potatoes and mix well. Rub in the margarine or
butter with your fingers, then add 3 tb of the milk and gently work
to form a soft dough, adding 1 or 2 more tb of milk, if needed.
On a floured surface, using a lightly floured rolling pin, roll out
the dough until it's about 1/3" thick. Cut into 12 circles using a
2" cookie cutter. Brush the tops with just enough additional milk
to glaze.
Transfer the scones to the prepared baking sheet, setting them
about 1-1/2" apart, and bake until golden on top, about 15 minutes.
Transfer to a wire rack to cool.
Make Your Desired Filling:
For the sweet filling, in a small bowl, mix together the cocoa
powder, margarine, sugar, and milk thoroughly. For the savory
filling, loosely combine the cabbage, carrots, and chutney.
Make the sandwiches: Once the scones have cooled, divide your
desired filling among half the scones and top with the remaining
scones to form sandwiches.
Recipe from: Eleanor Barnett
Adapted by: Ligaya Mishan
Recipe FROM:
https://cooking.nytimes.com
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