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Recipes updated 2012-08-21 22:56:38.

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Potato Cheese Scones - traditional Scottish bread

Scones ready to be eaten 
Category: kitchen - bread
Important information about leaven, click here.

Dose for 4 buns but you can multiply quantities to increase the production.
Cooking time 15 minutes.
Differently from 'low yeast content' recipes these one makes use of instantaneous yeast thus does not require waiting times. Like a cake just make and oven.
This recipe is for savoury scones, best served with cheese, bacon, ...
Is a variation of the traditional recipe: we make use of yeast and oven instead of frying.
For exaustive infos about scons please refer to WikiPedia
Ingredients:
60+ gr whole wheat flour (see note)
60 gr boiled and mashed potatoes
1 egg (both white and yolk)
1 dose of instantaneous yeast powder for pizza
25 ml milk
25 gr melted butter
25 gr grated cheese Grana o Emmenthaler
2 half teaspoons of salt
a tip of spices: salvia, rosemary and oregano

Preparation:
Stroke the egg, melt with butter then add mashed potatoes, wheat (see note), salt, spices, grated cheese and milk. At end add yeast and pour until you get a pliable dought.
Pre-heat oven at 220 °C (430 °F) and make 4 buns. Put buns onto a pan prepared with cooiing paper. Make a cross on the buns for easier leaven.
Oven immediately and cook for 15 minutes.
Best served still warm, alone or with savoury foods (cheese, salame, ...).
Note: potatoes can affect the density of the paste; add wheat if required: up to 2 or 3 times the declared amount.


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