| SCALLION-POTATO PAN SCONES |
Adapted from The Potato Harvest Cookbook by Ashley Miller. Yields 8
scones. These tasty wedges are scones in shape only. Rather than
baked, they are pan-fried to a deep golden crust. They are like a cross
between potato cakes and baked scones. Wonderful for brunch. Can
be made ahead of time and reheated on a baking sheet 10 minutes at
350 F.
2½ cups mashed potatoes
2 tbsp. butter, melted
3 tbsp. minced scallions
¾ tsp. salt
½ tsp. freshly ground pepper
2 eggs, beaten
1 cup flour
½ tsp. baking powder
1 tsp. butter
1 tsp. oil
In a medium bowl, mix the first 5 ingredients; then stir in the eggs. In a
small bowl, combine the flour and baking powder, mix well, then stir
into the potato mixture to form a sticky dough. Chill at least 1 hour.
Divide the dough into 2 equal portions, and refrigerate the second
portion until ready to use. On a well-floured surface, turn out the first
dough portion. With floured rolling pin, pat or roll the dough into a
circle ½ inch thick. With a long knife coated with flour, cut the circle
into 4 equal wedges.
In a large nonstick frying pan, heat ½ tsp. each of the butter and oil
over medium-low heat. When hot, transfer the wedges to the pan with
a spatula. Cook slowly 7-10 minutes, turning once, or until deep golden
brown on each side. Repeat with second portion of dough. Serve the
scones hot.
scones. These tasty wedges are scones in shape only. Rather than
baked, they are pan-fried to a deep golden crust. They are like a cross
between potato cakes and baked scones. Wonderful for brunch. Can
be made ahead of time and reheated on a baking sheet 10 minutes at
350 F.
2½ cups mashed potatoes
2 tbsp. butter, melted
3 tbsp. minced scallions
¾ tsp. salt
½ tsp. freshly ground pepper
2 eggs, beaten
1 cup flour
½ tsp. baking powder
1 tsp. butter
1 tsp. oil
In a medium bowl, mix the first 5 ingredients; then stir in the eggs. In a
small bowl, combine the flour and baking powder, mix well, then stir
into the potato mixture to form a sticky dough. Chill at least 1 hour.
Divide the dough into 2 equal portions, and refrigerate the second
portion until ready to use. On a well-floured surface, turn out the first
dough portion. With floured rolling pin, pat or roll the dough into a
circle ½ inch thick. With a long knife coated with flour, cut the circle
into 4 equal wedges.
In a large nonstick frying pan, heat ½ tsp. each of the butter and oil
over medium-low heat. When hot, transfer the wedges to the pan with
a spatula. Cook slowly 7-10 minutes, turning once, or until deep golden
brown on each side. Repeat with second portion of dough. Serve the
scones hot.
