Wednesday, 9 April 2008

Scottish Potato Scones

I used to always make these with wheat flour, but when I was not eating any wheat I found they worked very well with barley flour. It definitely lends a nice subtle flavour to them, and I suspect that historically, it was at least as traditional as wheat flour in these.

These are called scones, but they are more like a flatbread or thin dense pancake.

If you have left-over mashed potatoes, you can certainly use them; it will cut the time to make these way down. You will likely need to adjust the salt and butter in that case; i.e. if you put much in your mashed potatoes you can leave them both out. Taste the dough before you cook it to make sure the salt is right. If you want to you can add the butter too; they will just be a little richer.

8 scones
1 1/2 hours including cooking the potatoes - 1 hour active work (prep)

Scottish Potato Scones
2 cups mashed potatoes
1 teaspoon salt
2 tablespoons butter, melted
1 egg
1 teaspoon baking powder
1 cup barley flour or wheat flour
plus a little for rolling

Wash and boil the potatoes - about 3 medium ones. When they are cool enough to handle, peel them, mash them, and measure out 2 cups. Mix in the salt, the butter and the egg.

Mix the baking powder into the flour, then stir them into the potato mixture. When the dough is well mixed, divide it into 8 equal portions. Roll out each section into a 1/4" thick circle on a clean, floured surface.

Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side. They should feel dry but pliable, and have some light brown blisters. Keep them warm in a damp towel in the oven as they are cooked. Serve hot.

If you are cooking them all at once, you probably want to use two skillets or they will take rather a long time to all be done. Otherwise, they can be kept raw in the fridge between sheets of waxed paper in a plastic bag. They can also be cooked all at once; leftovers can be reheated in the oven or the microwave.


Neen said...

I think I missed something... when and why did you stop eating wheat?

Ferdzy said...

Neen, I have been TRYING not to eat wheat for about 5 years, ever since I figured out it made me break out in a rash.

However, I have recently decided that if the wheat is either not Canadian :( or is organic, it does not make me break out - it's not the wheat, it's something that gets added in processing.

Because of this realization I have been posting some wheat based recipes lately, which I wasn't when I first began.

Bellini Valli said...

You can get these all over southern Ontario with their Scottish roots. You could also buy them at Marks & Spencers when they were still in Canada. I get my mom & dad to send them out to me from a bakery in Cambridge (Preston)at Christmas for an extra special treat...of course I could also make them myself....but hey...sometimes I like inconvenience:D

Kevin said...

Those potato scones look good. Like nice thick flat breads. I imagine they mashed potatoes help keep them pretty moist.