Potato raisin scones
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
After the butter has been sufficiently incorporated into the flour mixture, stir in the mashed potatoes and the raisins. The recipe calls for 3/4 c. of mashed potatoes but I used more than that. What else would I do with the leftovers?
So, after the mashed potatoes and raisins have been added to the flour mixture, I poured in some milk and mixed everything together (above, left). I started with just a tablespoonful of milk and added little by little until the dough came together. I must have used about 4 to 5 tablespoonfuls of milk. The dough was sticky probably because I used more mashed potatoes than the recipe says. When I transferred the mixture to a floured board, I sprinkled it with a little more flour until it could be formed into a ball. I let the dough rest for 10 minutes (above, right). I didn’t bother covering it with a dampered tea towel because the dough was sticky enough as it was and I didn’t think adding more moisture was going to help.
After the dough had rested, I kneaded it a little. The recipe says 2 minutes but I don’t think I kneaded my dough that long (I was hungry and the scones were supposed to be my brunch). I placed the kneaded dough on a greased and floured baking sheet. Actually, I placed a sheet of foil on the oven tray and it was the foil that I greased and floured. You know, to make washing the tray easier. I patted the dough until it was about an inch thick. The recipe says score the dough without cutting all the way through. I did that using a pizza cutter (above, left). 
The dough went into a 170oC oven which is lower than the recommended 190oC. The reason is that I use a convection oven. A fan assisted convection oven cooks food faster. So, at 170oC, my potato and raisin scones were perfectly baked and browned after 25 minutes, the recommended baking time (above, right).
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When will you an afternoon tea.. scones, jams and tea?
should I send you different scones recipes?
I never baked scones you know M does the baking of anything very English!
You have more scones recipes? I’d love to try more!
I am just in love with scones right now.
That looks light scones. Parang puff pastry ang texture. Pahingi naman!
Thank you for sharing this recipe, Ms Connie. I’ve been searching for a vegan scone recipe (not that I’m a vegetarian, just a bit health-conscious
) for quite sometime now. I tried making it this afternoon and you’re right, it’s absolutely divine! 
Looking forward to more kitchen wisdom from you,
Cynthia
your description of the finished product makes me want to bake them myself. but my 25 year old la germania oven has finally conked out on me. can you tell me more on the convenction oven that you use? thanks for sharing your baking experiment:smile:
Cynthia, these scones are just wonderful. Hope you enjoy them.
I have an Ariston convection oven, bingle (photo here). I used to have a La Germania range too. Had it for over 10 years. A convection oven (fan-assisted but with multi-settings including grill) is much much better.
Hi!
I tried making these yesterday and they were good. The ones I made didn’t brown as much on top though. I’m just curious what would happen if sweet potatoes were used instead hehe.
Crissy, I’m sure it will more tasty but sweet potatoes are more fibrous.
Thanks for the tip. Is it okay if I post this in my multiply account? May I use the pictures too? I promise to credit your blog as my source
Hi Crissy. You’re welcome. Re your multiply account. I’m sure than if you post simple link to this page, your readers can find the recipe. I prefer that you do NOT reproduce the entry and the photo.
Ok, thanks! I placed links leading to your blog for Potato Raisin Scones and Pizzaron
Thank you, Crissy.
Hi Connie, can I use ordinary flour in this recipe instead of the unbleached flour?
Hi Gina, yes, I think so although the baked scones may look paler.
After eating your Potato Scones my poor dog just rolled over and expired. Its a good job I never gave one to my dear old mother. To think of what could have happened just makes me want to burst into tears.
I roasted the dead dog and we all had a good joint out of it.