This year for #ISW2016, I chose to make potato scones from a newspaper recipe dated October 1912. I found this on TROVE, the National Library online source of just about everything. I have been doing text corrections on TROVE for the last few years, and have come across a wealth of interesting snippets of info. And of course, there are heaps of wonderful old-fashioned recipes. I love the way you have to divine a fair bit of the method yourself.
|potato scones with parmesan lurking inside|
This recipe is from a newspaper called The Land (Sydney NSW:1911-1954) Friday 4 October 1912 page 14. I had to do a wee bit of research (and calculations) to get the right amounts for the ingredients. These scones call for 1 gill of milk. I only just found out today that it is pronounced with a soft g like gin, not girl. And you can have U.S. gills and UK gills - different amounts of course, just to keep you on your toes. Naturally I used the UK gill.
175g. plain flour
a big pinch of salt
1 tsp baking powder
227g. of cold, mashed potatoes
30g. extra sharp parmesan, grated - my addition to the recipe (optional)
142 mls. of milk - you may not need all of this, or you could need more depending on the flour
Before you start the scones, bake/steam or boil 227g. of potatoes till tender
Peel them, mash them, cool completely and put aside
Place the flour in a large mixing bowl
Rub the butter in with your fingers till you have a crumb-like mix
Add the salt and the baking powder
Mix thoroughly with the mashed potatoes
Stir in the parmesan
Beat the egg with 2 tablespoons of the milk
Add it to the mixture, and work it gently to a dough - the recipe says "using the needful quantity of milk" - i.e. enough of the milk to make it into a dough
Depending on the flour you are using, you may need a bit more or less milk. I only used the 2 tablespoons of milk beaten in with the egg. This is (I think) due to the fact that I was using leftover mash from dinner, which already had a goodly amount of milk and cream in it. (Mr P. made it, and he loves his creamy mash)
Pat the mixture into a ball, then roll it out on a floured surface - you want it about 1 cm. in thickness (the dough was very soft so I used my hands to pat it out into a rectangle)
Cut out rounds 6cm. in diameter
Place them on a greased baking tray, brush with milk and bake at 220C for about 15 minutes or till golden
Serve hot and well-buttered - sounds like a good plan for Life!
|flour and butter combined; now add salt and baking powder|
|mix the mash in thoroughly|
|arty shot of the parmesan going in|
|cutting the eggy mix into the flour mix|
|roll or pat out the soft dough|
|using a scone cutter to cut out the 6cm. rounds|
|brush the tops with milk|
|baked and golden - and yes a bit flat :=)|
Yep they came out kind of flat, more like a biscuit than a scone. Maybe I should have used self-raising flour? Maybe they liked flat scones in them thar days? But they were thin and cheesy, and very moreish. Mr P. grabbed one and wolfed it down, saying "can I have another one?" I have to tell you they disappeared in about half a day.
|these didn't last long|
(BTW, just so you know, a U.S. gill is 118 mls as compared to the UK one of 142 mls.)
|my scones on a Yayoi Kusama plate doodle|
Join in with Tandy from Lavender and Lime in this year's round-up of International Scones. Everyone is welcome!