These scones are absolutely delicious, melt-in-your-mouth good!!! I have now tried them as a vegan-friendly version, after being inspired by a post on the popular mainstream cooking blog: Pinoy Cook that featured this recipe and some gorgeous photos too….
I have included options for making them sweet or savory, vegan or not. I hope you will enjoy them too. I look forward to hearing about your results. PS Please excuse the less than pristine albeit clean, oldie but goodie…. pizza pan in my ‘action shot’ it actually looks worse in the photo than it is !.
Potato ( Raisin ) Scones
Originally made with butter, these scones can also be made with a good-quality margarine (not whipped). Adding raisins makes them perfect for a tea time treat, omit for soup scones. Makes 8 large scones.
1 ½ C. unbleached white flour
2 teas. baking powder
½ teas. sea salt
3 T. white sugar (for tea scones, omit if making soup scones)
1/3 C. (chilled) good quality margarine OR butter (non-vegan)
½ C. raisins (golden Sultana variety look extra nice) (optional)
¾ C. cold mashed potatoes
½ C. soy milk or regular milk (non-vegan)-approx.
Optional for soup scones- crushed, dried herbs, see variation below
Heat oven to 375. Lightly grease and flour a baking sheet.
Combine first 4 ingredients in a large mixing bowl. Cut in margerine or butter until crumbly. Optional- Dredge raisins with flour and add to mix. Add mashed potatoes and stir to combine. Add just enough of the milk to form a soft dough. Shape into a ball and allow to ‘rest’ for 10-15 minutes on a floured board, covered with a dampened dish towel. Knead dough for 2 minutes.
Place dough ball on prepared baking sheet and pat into a circle about 1″ thick. Score (cut, but not all the way through) circle of dough to form 8 triangles. Bake 20-25 minutes until golden brown. Reduce heat if browning too fast.
Variation: Add 1 T. mixed dried crushed herbs of choice with the dry ingredients, for a savory soup scone and omit the raisins. Suggested: thyme, savory, rosemary, oregano. Also 1-2 T. dried chopped parsley for added color and flavor
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way. © Geraldine Hartman. All rights reserved.