LOCATION: Recipes >> Breads Scones >> Potato Tomato
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Potato Tomato
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Potato and Tomato Scones (all measures are metric)
1 1/2 cups self raising flour
1/2 cup mashed potato (equivalent to 150 g raw potato)
1/4 teaspoon bicarbonate soda
2 tablespoons grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons chopped sun-dried tomatoes
1 tablespoon grated Parmesan cheese, extra
1/4 cup milk, extra
Preheat oven to moderate (180C). Brush base of 32x28cm scone tray
with melted butter or oil. Coat with flour. Shake off excess.
Combine all ingredients except for extra Parmesan and extra milk
in a food processor bowl. Using pulse action, process for 15
seconds, or until the mixture comes together.
Turn mixture onto a floured surface. Knead lightly for about 2
minutes or until smooth. Pat dough out to 2 cm thickness. Cut
into rounds with a 4 cm straight cutter which has been dipped in
flour. Place scones close together in tray. Brush tops with extra
milk, sprinkle with the extra Parmesan. Bake for 10 or 15 minutes
or until scones are well risen and golden. Serve hot with butter.
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