Potato and Rasin Scones (PEI)

Scones served warm with butter are delicious. The mashed potato ensures a product that stays moist longer.

1⅔ cup all-purpose flour, unbleached (400 mL)
⅔ cup whole wheat flour, unbleached (150 mL)
1 tsp. sea salt (5 mL)
4 tsp. baking powder (20 mL)
¼ cup white sugar (50 mL)
⅛ tsp. nutmeg (0.5 mL)
⅓ cup butter (75 mL)
⅓ cup raisins and/or candied mixed fruit (75 mL)
¾ cup PEI potatoes, mashed (175 mL)
1 whole egg
1 egg yolk
¾ cup milk (175 mL)
1 egg white, lightly beaten
raw fine sugar

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Combine flours, salt, baking powder, sugar and nutmeg in large bowl. Cut in butter until mixture is the consistence of cornmeal.

Stir in raisins and/or fruit. Combine potato, whole egg, yolk and milk in medium bowl. Whisk until no lumps remain. Make a well in the centre of the dry ingredients and add liquids all at once. Stir with fork to make a soft, slightly sticky dough. If necessary, add 1-2 Tbsp. more milk.

Press lightly into a ball and knead gently on floured surface about 6 times. Roll out dough to ½” (1 cm) thickness; cut into triangles or rounds.

Place on ungreased baking sheet. Brush with slightly beaten egg white and sprinkle with sugar.

Bake for 13-15 minutes or until golden.

Makes 12-16 scones.