Potato Scone

Burgonyalángos

Ingredients

  • 3 or 4 medium-sized Idaho potatoes
  • ½ cup lukewarm milk
  • ½ envelope yeast
  • ½ teaspoon sugar
  • 1⅔ cups whole-wheat flour
  • ½ teaspoon salt
  • Vegetable oil or lard for frying

Method

  1. Boil the potatoes in their skins in salted water. Peel them while still warm and immediately mash them and put through a sieve or ricer. There should be cups mashed potatoes. Let them cool.
  2. Mix the lukewarm milk with the yeast, sugar and 2 tablespoons flour. Let the starter rest for 1o minutes.
  3. Add mashed potatoes, remaining flour and the salt. Knead the dough well. Set the dough aside and let it double in bulk, usually about 45 minutes.
  4. Roll out the dough on a floured board to ½-inch thickness. Cut it into even shapes—squares, rounds or strips—sometimes making little notches alongside the edges to provide a more interesting appearance when finished. Also, prick with a knife-point to prevent bubbling during cooking.
  5. Put enough vegetable oil or lard in a frying pan to reach a depth of ½ inch. Fry the scones over low heat. Oil or lard has to be replenished sometimes, particularly if heat is too low. If heat is turned high, scones will burn.
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