Potato scones
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Potato scones
  Potato    Scones    Canadian    Nova Scotia  
Last updated 6/12/2012 12:52:34 AM. Recipe ID 14300. Report a problem with this recipe.
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      Title: Potato scones
 Categories: Canadian, Nova scotia, Breads
      Yield: 1 servings
  1 1/2 c  Flour, all purpose
    1/4 c  Sugar, granulated; approx
      1 tb Baking powder
      1 ts -Salt
      2 tb Butter; or shortening
    1/4 c  Currants
      2    Eggs
    1/3 c  Milk
    3/4 c  Potatoes; mashed
  "Potato scones reflect the influence of the Scottish in the Maritimes
  and their adaptibility in using the famous P.E.I. potato...Scones
  were a favorite Scottish tradition. According to _A Treasury of Nova
  Scotia Recipes_ "the difference between bannock and scone (which the
  Scots rhyme with 'on', not 'bone') is that the bannock is a rather
  large, round cake, and the scone is a smaller triangle or 'farl'..But
  local usages vary considerably, Scots being strong individualists.
   A similar recipe for German Buns appears in an Ontario cookbook from
  the Kitchener area, where German settlers were predominant.
   When Their Majesties King George VI and Queen Elizabeth visited
  Government House in Halifax on June 15,1939, scones were served. And
  Canadian Brits gathered for "tea at the Empress" in Victoria for
  scones and tea.
  In a bowl, combine flour, baking powder and salt; cut in butter until
  mixture resembles coarse meal. Beat eggs lightly; reserve 1 Tbsp. With
  fork, stir into dry ingredients along with milk  and potatoes until
  well moistened. Knead gently on a lightly floured surface about 20
  times. Roll or pat into circle 1/2 inch thick. Place onto ungreased
  baking sheet; brush with reserved egg yolk and sprinkle with more
  sugar. Cut into 16 wedges, separating slightly. Bake in 425F oven for
  12 to 15 minutes or until lightly browned. MAKES: 16 SCONES
  VARIATIONS: RAISIN SCONES: Add 3/4 cup raisins with dry ingredients
  OAT SCONES: Use 1/2 cup rolled oats in place of 1/2 cup flour

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Recipe ID 14300 (Apr 03, 2005)

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