Canadian, Nova Scotia, Potato Scones
 
"potato scones reflect the influence of the scottish in the maritimes and 
their adaptability in using the famous p.e.i. potato...scones were a 
favorite scottish tradition. according to _a treasury of nova scotia 
recipes_ "the difference between bannock and scone (which the scots rhyme 
with 'on', not 'bone') is that the bannock is a rather large, round cake, 
and the scone is a smaller triangle or 'farl'..but local usages vary 
considerably, scots being strong individualists. a similar recipe for 
german buns appears in an ontario cookbook from the kitchener area, where 
german settlers were predominant. when their majesties king george vi and 
queen elizabeth visited government house in halifax on june 15,1939, 
scones were served. and canadian brits gathered for "tea at the empress" 
in victoria for scones and tea. 
 
1-1/2 cup  flour, all purpose
1/4 cup  sugar, granulated; approx
1   tbls baking powder
1 tsp  salt
2   tbls butter; or shortening
1/4 cup  currants
2 large  eggs
1/3 cup  milk
3/4 cup  potatoes; mashed
 
in a bowl, combine flour, baking powder and salt; cut in butter until 
mixture resembles coarse meal. beat eggs lightly; reserve 1 tbsp. with 
fork, stir into dry ingredients along with milk and potatoes until well 
moistened. knead gently on a lightly floured surface about 20 times. roll 
or pat into circle 1/2 inch thick. place onto ungreased baking sheet; 
brush with reserved egg yolk and sprinkle with more sugar. cut into 16 
wedges, separating slightly. bake in 425f oven for 12 to 15 minutes or 
until lightly browned. makes: 16 scones 
 
variations: raisin scones: add 3/4 cup raisins with dry ingredients oat 
scones: use 1/2 cup rolled oats in place of 1/2 cup flour 
 
source: the 2nd decade chapter in _a century of canadian home cooking_ by 
carol ferguson and margaret fraser 
 
 
a1 hot food group 
william barfieldsr 
 
-- 
(ID: 12000) Mirror: rec.food.recipes: Tue, Jul 1, 2003


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