Potatoes in baking do not make the foods they are cooked with heavy, as some people think. In fact they help keep baked goods moist and improve their lightness.
As well as potatoes, you could substitute bananas, sweet potatoes, yams or even beetroot in this recipe.
The scones are flavoured with the classic spice combination of nutmeg, cloves, cinnamon and allspice, a traditional Victorian blend from the British Isles.
Potato and Spice SconesServes: 8
Ingredients225g (8 oz) floury potatoes, diced
125g (4 1/2 oz) plain flour
1 1/2 tsp baking powder
1/2 tsp freshly-grated nutmeg
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground allspice
50g (2 oz) sultanas (golden raisins)
1 egg, beaten
50ml (3 tbsp) double cream
2 tsp soft light brown sugar
Method:Bring a pan of water to a boil, add the diced potatoes and cook for about 10 minutes, or until tender. Drain thoroughly, then mash the potatoes.
Turn the mashed potatoes into a large bowl and stir in the flour, baking powder, nutmeg, cloves, cinnamon and allspice. Add the sultanas, egg and cream then beat the ingredient with a spoon until smooth and thoroughly combined.
Divide the dough into 8 equal portions and shape into rounds about 2cm thick. Sit these on a baking tray (cookie sheet).
Transfer to an oven pre-heated to 200°C (400ºF, Gas Mark 6) and bake for about 15 minutes, or until the scones are well risen and golden brown on top.
Remove from the oven, sprinkle with brown sugar and serve warm, spread with butter.