I love tea-time snacks and of late Eggless Potato Scones have been on my list.
They are so quick and easy to make and I have altered the recipes to make a small quantity.
This recipe makes 6 medium-sized scones.
- 6 ounces (175g) cake flour.
- 3 tsp baking powder.
- 2 ounces (50g) Rama margarine.
- 1 ½ ounce ( 40g) castor sugar.
- 100g boiled potatoes, which have been mashed, which is roughly 2 medium-sized potatoes.
- Poppy seeds to sprinkle on the top
- 3 tbsp. milk.
Add the margarine and rub with your fingers till the mixture resembles that of bread crumbs.
Add the castor sugar and mix.
Add the mashed potatoes and using a fork mix and break up any lumps that the potatoes may form.
Add the milk and roughly knead with your hand, till it comes together.
Turn out onto a floured surface and using your hands, flatten the dough.
Using a circle cookie cutter, cut out rounds.
Place each round on a greased baking tray and sprinkle the tops with poppy seeds
Pop into a preheated oven and bake at 180 degrees for 10 – 15 minutes, or until the tops are lightly golden brown.
Prepared, tried and tested by: Bobby Swanson