Food recipes
Irish Potato Scones
Irish Potato Scones Ingredients: potatoes, raw, skin wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt milk, fluid, 1%...
Irish Potato Scones
Ingredients:
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Scrub, peel and cut potatoes into small even-sized chunks and cover them with cold water in a small pot.
Bring to a boil, reduce heat and cover the pot.
Simmer for 15-20 minutes or until very tender.
Drain the potatoes and let them sit on the stove to dry out.
Then mash them very well making sure there are no lumps.
In a large bowl, sift together the flour, salt and baking powder.
Then rub the cold butter into the flour with your fingers until it resembles a coarse meal.
Add the mashed potatoes and mix with a fork.
Make a well in the center of the mixture and pour in the milk (start with 1 1/2 tablespoons).
Incorporate the flour into the milk until you can form a ball adding additional milk if needed.
On a floured surface turn out the dough and knead until you have a smooth dough.
Roll out into a circle about 1/4 inch thick.
Cut into triangles.
Heat a cast iron pan with a dab of melted butter over medium heat.
Be careful not to burn the butter.
Fry the scones about 3 minutes a side until golden brown.
Serve hot with a dab of butter.
Ingredients:
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Scrub, peel and cut potatoes into small even-sized chunks and cover them with cold water in a small pot.
Bring to a boil, reduce heat and cover the pot.
Simmer for 15-20 minutes or until very tender.
Drain the potatoes and let them sit on the stove to dry out.
Then mash them very well making sure there are no lumps.
In a large bowl, sift together the flour, salt and baking powder.
Then rub the cold butter into the flour with your fingers until it resembles a coarse meal.
Add the mashed potatoes and mix with a fork.
Make a well in the center of the mixture and pour in the milk (start with 1 1/2 tablespoons).
Incorporate the flour into the milk until you can form a ball adding additional milk if needed.
On a floured surface turn out the dough and knead until you have a smooth dough.
Roll out into a circle about 1/4 inch thick.
Cut into triangles.
Heat a cast iron pan with a dab of melted butter over medium heat.
Be careful not to burn the butter.
Fry the scones about 3 minutes a side until golden brown.
Serve hot with a dab of butter.