Potato Scones ala Dot Williams

If there are two words I love, they would be potato and scone. So of course I firmly believe that they belong together. My first experience of having dough and potato together that didn't involve stew or the like, was on a trip to the Haight with family friend Steve. We had slices and he ordered potato pesto. This was so out there in my mind I simply didn't get it. One bite convinced me that he hadn't gone completely mad and lead to some new views on food.

Since that day I prefer to have pesto on my pizza and I love to make potato focaccia. The layers of pillowy goodness topped with potato and pesto is like a gift from heaven. But I digress....

While reading Dead Man's Chest (A Phryne Fisher Mystery) by one of my favorite authors, one who has inspired me to bake before (Cardamom Rosewater Cupcakes and Impossible Pie) also rarely shares recipes in the series I was reading and what is shared is usually of the cocktail variety.

Lo and behold not one, not two, but three recipes! I made the Impossible Pie and if you don't, you will be terribly sad about it. The second recipe, which I felt was an absolute must is Potato Scones. Bread and potatoes belong together, like champagne and foie gras, chocolate and strawberries or really good jam and fresh mascarpone.

Gather your ingredients and get busy!

1 cup self raising flour (1 cup flour + 1 1/2 teaspoons baking powder and 1/4 teaspoon salt)
1 tablespoon butter
1 cup mashed potatoes
1/2 cup milk

Rub flour and butter together. Add potato and mix with milk to soft dough. Cut in rounds and bake 7-10 minutes in a hot oven.

Yes, you read that right, there is no temperature given in the recipe and I have shared it exactly as it was in the book. Also, my dough was so soft I was not able to cut the scones, so I used a cookie scoop. I baked mine for 13 minutes at 325 degrees, when the bottom of the scones were golden brown.

Though the consistency is more biscuit like rather than sconey these are so easy fast and easy to make! They are soft and moist, perfect for a nice bowl of stew, a lovely roast or as my friend Laurie suggested some good freezer jam & a cuppa! Off now to have a few more with some crispy bacon......

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