Let’s bake something easy and traditional! It could be nothing but Hungarian potato scone.
I have a sweet tooth, however, in autumn I prefer baking scones. In cool, rainy fall days, there’s nothing better than sitting in an armchair, looking out the window, drinking hot tea and eating warm, salty snaks.
I’ve tried a lot of recipes for years, but none of them looked like the pictures of the cookbooks. I’ve almost given up to find the perfect recipe when I hit on Husband’s granny’s recipe. I’ve never tried it before because I found it too simple and old-fashioned and according to Husband the real scone is made with cheese and not potato. Fair is fair, it is simple and old-fashioned, but better recipe you’ve never found.
- 3,5 cup boiled, mashed potato
- 11/10 cups soft butter
- 4 1/10 cups + 3 teaspoons flour
- 3 teaspoons salt
- 1 egg yolk
- ¼ cup fresh yeast
- 3 teaspoons sugar
- 2/5 cup milk
- (1 egg to brush the top of each scone)
- Preheat the oven to 180 C/365F.
- Butter or oil two flat trays and set them aside.
- Heat the milk until it is just lukewarm.
- Put in the milk 3 teaspoons flour, the sugar and fresh yeast. Set aside.
- Pure all the other ingredients in a food processor and last add to the mixture the milk and mix together until well combined.
- Put the dough on a floured work surface and cover it, and allow it to prove for about an hour until doubled in size.
- Knead the dough very lightly.
- Pat out to a round 1cm/2/5in thick. Use a 4cm/1,5in cutter to stamp out rounds and place on the prepared flat trays. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with yolk.
- Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack.