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P.E.I. Potato Scones

scones

1 2/3 cups all-purpose flour
2/3 cup whole wheat flour
1/4 cup granulated sugar; plus more to sprinkle
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1/3 cup unsalted butter; cold
1/2 cup raisins and/or mixed candied peel
3/4 cup mashed potatoes
2 eggs
3/4 cup milk

Mashed potatoes keep these scones moist for nearly a week. If mashing potatoes for another meal, separate out 3/4 cup for use in this recipe before adding butter, milk and herbs to the rest of the batch. Preheat oven to 450°F. In a large bowl, mix all-purpose and whole wheat flours, sugar, baking powder, salt and nutmeg; combine well. With a pastry cutter or 2 knives, cut in butter until mixture is the consistency of coarse cornmeal. Stir in raisins. Separate 1 egg and lightly beat the white. In a medium bowl, combine potatoes, 1 egg, 1 egg yolk and milk. Whisk until no lumps remain. Make a well in the centre of dry ingredients; add potato mixture all at once. Stir with fork to make a soft, sticky dough. Press lightly into a ball and knead gently on a floured surface about 6 times. Roll or pat out dough to 1/2-inch thickness; cut into triangles or rounds. Place on ungreased baking sheet. Brush with lightly beaten egg white and sprinkle tops with sugar. Bake 13 to 15 minutes or until golden.

Contributor: President's Choice Magazine - November, 1998

Yield: 12 to 16 scones

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