If you thought that only potato pancakes can be made from potatoes, it’s time to change your mind! Meet Irish potato scones – simple but surprisingly tasty triangle flatbreads that will be a revelation even for avid potato lovers. They are easy to prepare, smell like home comfort and disappear from the table instantly!
Ingredients (for 8–10 scones):
- Potatoes – 3 medium tubers (about 400 g)
- Wheat flour – 200 g
- Butter – 60 g (chilled)
- Milk – 3 tbsp. spoons
- Baking powder – 1 teaspoon (usually one “pack” per package)
- Salt – ⅓ teaspoon
How to cook:
- Boil potatoes in their skins or peeled until soft. Drain in a colander, cool slightly and mash until smooth (no lumps!). Cool completely – warm potatoes will not work.
- Sift the flour in a bowl, add baking powder and salt. Cut the cold butter into cubes and grind with flour until crumbly.
- Add the cooled puree and pour in the milk. Quickly knead into a soft, slightly sticky dough – do not over-flour or the scones will become tough.
- Divide the dough into two parts, form into balls and refrigerate for 20-30 minutes. This will help the dough “set” and make shaping easier.
- Take out the dough, roll each piece into a circle 1-1.5 cm thick and cut into 8-10 triangles (like pizza).
- Pour a little vegetable oil into the frying pan and fry the scones over moderate heat for 3-4 minutes on each side until golden brown and completely cooked inside.
Based on materials from popcornnews.ru (18+).
