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Full Online Book HomeLearning KitchenBread - Scones - Potato Scone Recipes By Jewel
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Bread - Scones -  Potato Scone Recipes By Jewel Post by :sn13biz Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2112

Click below to download : Bread - Scones - Potato Scone Recipes By Jewel (Format : PDF)

Bread - Scones - Potato Scone Recipes By Jewel

1 cup cooked Mashed Potatoes (Use potatoes only, no butter or milk)
1 large Egg, beaten
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup All-purpose Flour
5 strips Bacon, crisply cooked and crumbled
2 tablespoon Bacon Drippings


In a large bowl, blend together the mashed potatoes, egg, salt, pepper, flour, and crumbled bacon. Stir gently until the dough holds together.

Warm the bacon drippings in a heavy skillet over medium heat. Drop about 1/4 cup of the dough into the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels. Serve warm, with eggs the way you like them!

Serves 3-4, Makes 6-8 scones



Caribbean Scones

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 cup mashed cooked sweet potatoes
3 tablespoons melted and cooled butter, divided
honey, if desired


Preheat oven to 375 degrees F. Grease a baking sheet and set aside.

Sift flour, baking powder, and salt into a large bowl; stir in sugar. In a large bowl thoroughly mix sweet potatoes and 1 1/2 tables melted butter with a fork. Add dry ingredients and mix to form a soft dough.

Turn out onto floured surface. Roll out with a floured rolling pin to make a round 1/2-inch-thick dough. Cut into rounds with a 2-inch floured biscuit cutter. Place 1 to 1 1/2 inches apart on baking sheet. Brush tops with remaining 1 1/2 tablespoons butter.

Bake 30 minutes or until puffed and light brown. Split and serve warm with butter and honey.

10 scones
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