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Mashed Potato Scones
- 1 3/4 cups (225g) self-raising flour
- 1/2 teaspoon salt
- 1/4 teaspoon mustard powder
- 1 1/2 teaspoon baking powder
- 2 tablespoons butter, cut into small pieces
- about 4 tablespoons milk
- 3/4 cup (170g) cold mashed potato (without any milk or butter added)
- extra milk or beaten egg, to glaze
- 2 teaspoons oatmeal
Preparation:10min › Cook:15min › Ready in:25min
- Use a baking tray; lightly grease the tray. Preheat oven to 220 degrees C. Sift flour, salt, mustard and baking powder into a bowl. Rub in butter with fingertips until the mixture resembles fine breadcrumbs.
- In another bowl, stir the milk into the mashed potato, mixing well. Add to the dry ingredients and stir with a fork to mix; add another 1–2 tablespoons milk, if needed, to make a soft dough.
- Turn the dough onto a lightly floured work surface; knead for a few seconds until smooth; roll out to a 15cm round about 2cm thick. Place on the baking tray. Using a sharp knife, mark the scone round into 6 wedges.
- Brush with milk or beaten egg, then sprinkle with the oatmeal. Bake for 15–20 minutes or until well risen and golden brown.
- Transfer to a wire rack; break into wedges. Serve warm or leave to cool. Scones can be kept in an airtight tin for up to 3 days. To reheat before serving; place on a baking tray, cover with foil and warm in a low oven for 5 minutes.
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