POTATO PETE’S POTATO SCONES
A British war-time recipe for stretching staples such as flour and butter. I used hybrid mashed potato leftovers (spuds, summer squash, bacon, scallions, butter, milk, stock), switching around the order of ingredients: I grated the butter into the dry before whisking together the milk and potatoes, folding them into the flour-butter mixture. I cut the sugar in half and added 2 t. of dried herbs to the mix (thanks to @Rooster and @Saregama for the suggestions on ways to use Penzeys “Justice”). Given that they weren’t expected to rise much, I didn’t hesitate to re-roll the scraps (twice). Rolled out to about ¼”, I got 20 scones using a 2” cutter.
These came out nicely. Very much like an American biscuit in texture, they were fun and easy to make, and good way to use up (if only a small amount of) leftover mashed potatoes. I made the full batch knowing we are having fish soup later this week – I think the holdovers will do well floating in a bowl of creamy chowder. If anything, I would suggest salting the tops (if making savory) before baking.
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