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Potato Drop Scones
Date added: January 22, 2008
- Servings: 12 change
- Calories per serving: 54
- Prep time: 10
- Cook time: 20
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Ingredients
- 1 3/10 pound potatoes, large
- 1 1/2 tsp baking powder gluten free (see below)*
- 2 eggs, medium
- 1/3 cup whole milk
- 1/8 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 2 tsp oil, canola
Recipe Method
1. Cut the potatoes into small chunks and cook in boiling, lightly salted water for 15 minutes or until completely tender. Drain well, return to the saucepan, and mash until smooth. Leave to cool slightly.
2. Beat in the baking powder, then eggs, milk and a little seasoning. Continue to beat until everything is evenly combined.
3. Heat a little oil in a heavy skillet. Drop heaped dessert-spoonfuls of the mixture into the skillet, spacing them slightly apart. Fry for 3 to 4 minutes, turning once, until golden. Transfer to a serving plate and keep warm while frying the remaining mixture. (If broiling scones, put them on an oiled, foil-lined cookie sheet and cook under a preheated broiler for 5 minutes, turning once halfway through cooking time.) Serve warm.
Gluten-free Baking Powder: Mix together 3/4 C. rice flour, 1/4 C.
(prep. time: 5 to 10 minutes)
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 54 | 3% |
| Fat 2g | 3% |
| Cholesterol 32mg | 11% |
| Sodium 108mg | 5% |
| Carbohydrates 7g | 3% |
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