Potato and Dill Scones

Scones are a type of quick bread connected with Scotland, England and Ireland. Traditional scones are made by adding the wet ingredients to the dry and mix the dough until combined. The shape of a conventional scone is triangular; nevertheless round, square and diamond shaped are also widespread. Customarily they were made on baking stones, but at present they’re baked in ovens.

This is a delightful savoury scone with a soft crumb and crispy crust.

Ingredients make 22

2 cups self raising flour (340g)

½ tsp salt

¼ tsp ground nutmeg

300 g milk

125 ml oil

1 egg (50g)

1 cup mashed potato (250g)

1 tbls freshly chopped Dill

Method

Preheat oven to 200ºC fan forced (220ºC normal bake)

Place flour, salt and nutmeg in a bowl and combine. In another bowl whisk the oil, milk and egg to form an emulsion, add mashed potato and chopped dill and combine, transfer to the flour mixture and mix until a clear dough or paste is formed. Place on a workbench dusted with flour and roll or press out to a thickness of approx 15mm. Cut scones with a cutter 5 cm. in diameter. Place on lightly greased flat baking tray. Bake in the oven approx. 12 min.

Note: These scones are great with any baked dinner.