Oh, no! Not THESE again


I know I’ve been making all sort of scones recently but when I saw the recipe for these I was really tempted and I had to make them. They turned out really nice. They would have been even nicer cut in half, spread with some really soft butter and with some nice ham in the middle.

I’ll come back on the topic of how to make a proper mash but let’s say it’s much better to boil the potatoes whole and, while they’re still hot (or warm at the worst case scenario) you can peel them with the help of a tea-towel. If you try to do it when the potatoes are cold, it won’t work.


Blue  cheese and potato scones – adapted from a recipe by Narda Lepes

Makes 12 medium scones

Ingredients

250 g potatoes, peeled and cubed (I boiled mine whole, skins on)
25 g butter
125 g flour
½ cup baking powder
1 egg, beaten
1 tbsp. chives
1 tbsp. chopped thyme
75 g blue cheese, crumbled
1 pinch sweet or hot paprika
dash of milk
salt and pepper

How to make

Preheat the oven to 180 C. Boil the potatoes, drain and mash. Add the butter, season with salt and pepper. Cover with clingfilm and let it cool. Sift the flour and the baking powder together, make a well and in the centre add the potato mash and the beaten egg. Bring it together gradually, add the chopped herbs and the blue cheese. Continue to work until you have a smooth dough. Let it rest for 30 minutes, covered with cling film or with a tea-towel. Sprinkle the worktop with a bit of flour and, with the help of a rolling pin, roll out the dough to a thickness of 0,5 cm. Cut and place on a baking tray sprinkled with some flour.

Brush the tops of some with the milk and sprinkle other with some flour mixed with some paprika. Bake in the oven for 15-18 minutes approximately.

My notes: (as usual, I fiddled a bit with the recipe)

Make duchess potatoes (add the beaten egg to the potato mash) and only then, the flour.

I had to add a lot more flour than what the recipe called for. I think that without the egg it would have worked with these quantities.

I used Castello blue cheese which is a lot creamier than the other blue cheeses (almost like queso fresco) which is why it didn’t quite crumble.

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