- 24
- 30 mins
- 36 mins
Ingredients
- 2 baking potatoes , peeled and quartered (about 1-1/4 lb/565 g)2 2baking potatobaking potatoes, peeled and quartered (about 1-1/4 lb/565 g)
- 1/4 cup butter 1/4 1/4cup cupbutter
- 1/2 tsp baking powder 1/2 1/2tsp tspbaking powder
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1 cup all-purpose flour , (approx)1 1cup cupall-purpose flour, (approx)
Preparation
Step 1
In saucepan of boiling salted water, cook potatoes until tender, 20 to 25 minutes; drain.
In large bowl, rice or mash potatoes. Mix in butter, baking powder and sa< let cool. Mix in flour, in 2 additions, until dough is no longer sticky.
Turn out onto lightly floured surface; knead until dough comes together, 10 to 12 times. Divide dough into 6 pieces.
Roll out each into scant 1/4-inch (5 mm) thick round, sprinkling with additional flour if necessary to prevent sticking. Cut each round into quarters.
Heat griddle or heavy-bottomed skillet over medium-high heat until very hot but not smoking. In batches, cook scones on dry griddle, turning once, until golden brown and slightly puffed, 4 to 6 minutes.
Source : Canadian Living Magazine: April 2012