Julia Dunlinsons Potato Griddle Scones Recipes

Steps:

• Place potatoes in a small saucepan; cover with cold water, and bring to a boil over high heat. Cook until very tender, about 12 minutes. Drain; transfer to a medium bowl. Using a potato ricer or a food mill, mash potatoes (you should have 5 cups mashed). Add melted butter, flour, and salt. Stir, using a wooden spoon, until dough comes together. Transfer to a clean work surface; knead until smooth, being careful not to overwork the dough.
• Heat a griddle over medium heat. Roll out dough to 3/4-inch thickness on a lightly floured surface. Using a 2 1/2-inch cookie cutter, cut out rounds, and prick with a fork. Lightly butter griddle; cook scones in batches until golden brown, about 5 minutes per side. Transfer to a clean kitchen towel, keeping scones covered while cooking remaining scones. Serve warm with butter and jam, if desired.

Steps:

• Place the potatoes in a small saucepan; cover with cold water, and bring to a boil over high heat. Cook until very tender, about 12 minutes. Drain; transfer to a medium bowl. Using a potato ricer or a food mill, mash the potatoes (you should have 5 cups mashed). Add the melted butter, flour, and salt. Stir with a wooden spoon until the dough comes together. Transfer to a clean work surface; knead until smooth, being careful not to overwork the dough.
• Heat a griddle over medium heat. Roll out the dough to 3/4-inch thickness on a lightly floured surface. Using a 2 1/2-inch cookie cutter, cut out rounds, and prick with a fork. Lightly butter the griddle; cook the scones in batches until golden brown, about 5 minutes per side. Transfer to a clean kitchen towel, keeping the scones covered while cooking the remaining scones. Serve warm with butter and jam, if desired.

Steps:

• Heat a lightly greased griddle or cast iron skillet over medium-high heat.
• Mash potatoes with flour, butter, and salt until a stiff dough forms.
• Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
• Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

Steps:

• Put the flour and cardamom in a bowl and rub in the butter. Add sugar. Beat the egg in a measuring jug, then pour in milk to make it up to 100ml/3½fl oz. Pour into the bowl gradually, stirring first with a knife then with your hands, to make a soft, not sticky, dough. Knead until smooth on a floured work surface.
• Divide the dough into three and roll into circles the thickness of a £1 coin. Cut each into quarters. Heat a heavy-bottomed frying pan to medium hot. Cook the scones in batches for a couple of mins each side, until golden brown. Serve, spread with butter and drizzled with honey.

Steps:

• Bring potatoes to a boil in a pot of lightly salted water. Reduce heat, and simmer until fork tender, 10 to 12 minutes. Drain well.
• While still warm, push potatoes through the large holes of a ricer, or use a potato masher to mash them until smooth (you should have 2 1/2 cups). Stir butter into warm potatoes until combined well. Stir together flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper, then stir into potatoes with a wooden spoon until just combined. Form dough into a ball on a lightly floured work surface. Cover with a dish towel, and let cool for 20 minutes.
• Dust rolling pin and work surface with flour, and roll out dough to an 8-by-10-inch rectangle. Sprinkle half with cheese, and fold to create a 4-by-10-inch rectangle. Gently roll out. With a floured knife, cut dough into four 2 1/2-by-4-inch rectangles, then cut each in half diagonally.
• Heat a griddle or a large cast-iron or non-stick skillet over medium heat, and add 1 teaspoon butter. When it has completely melted and is sizzling, cook 4 scones until golden brown and cheese melts, 3 to 4 minutes per side. Keep scones warm in a 200 degree oven while you cook the remaining dough.