Perfect party snack or weekend nibble. These scones are incredibly soft and light even the next day thanks to the mashed potato in the dough. Could be made to use up any mashed potato leftovers (adjusting the butter content accordingly if the ready-made mash is most likely to contain contains butter already).
- 500g white flour
- 250g soft butter or margarine
- 3 medium-sized potatoes, cooked and mashed
- 50ml lukewarm milk
- pinch of sugar
- 25g fresh yeast
- 1 egg yolk
- 2 tablespoons of salt
- 1 egg yolk with a spoonful of milk for brushing the top
How to make
- Crumble the yeast into the sugary lukewarm milk and set aside till the yeast clearly starts to work, bubbles and multiplies – a couple of minutes. The milk shouldn’t be too hot as it would spoil the yeast.
- Mix the salt and flour, pour in the yeasty milk, butter or margarine, mashed potato and knead into a dough. If the dough is too sticky and wet add more flour till achieve a springy but soft consistency.
- Cover with cling film, and let it rest at a warm place for an hour
- Roll out the dough and fold in half, then fold the two sides into the middle – so you get 6 layers.
Roll out again to approximately 2cm (~1″) thickness.
- Brush with the beatten egg yolk and spoonful of milk and sprinkle with sesame seeds.
- Cut out circles with a cookie cutter
- Place onto a baking sheet lined with baking paper or greased with butter and dusted with four. Cook on 180 C for 15-20 minutes.