Potato scones (turn-of-the-century recipe)

Name: Potato scones (turn-of-the-century recipe)
Total time: 2 h
Yield: about 20 pieces
Cuisine: Hungarian
Ingredients: 200 g baked potato (about 2 medium potatoes, baked in their skins and mashed); 200 g plain flour; 150 g cold butter; 1 egg yolk; 1 teaspoon salt; 1 teaspoon caraway seeds; 1 egg for glazing; baking paper

Time: 2 hoursabout 20 piecesapprox. 130 kcal / serving (estimated)approx. 3 g protein / serving

Potato scones are a Hungarian classic: soft, flaky and filling. Turn-of-the-century recipes used equal parts flour and potato, and that ratio still works. Thanks to the potato they are moister and stay soft longer.

Potato scones (turn-of-the-century recipe) (illustration)

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Method

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Bake the potatoes in their skins at 200 °C for 45-50 minutes until soft. Peel them and push them through a sieve while warm. Let cool.
Mix the flour with the salt, rub in the cold butter, then knead in the cooled potato and the egg yolk. Wrap in cling film and chill for 1 hour.
Roll the dough out to a finger's thickness and fold into three layers twice, like puff pastry, resting for 20 minutes, and repeat once more.
Preheat the oven to 200 °C (180 °C fan). Roll the dough out to 2 cm thick and cut 4-5 cm rounds. Score the tops in a crosshatch pattern.
Place the scones on a baking tray lined with baking paper, brush with beaten egg, sprinkle with caraway seeds and coarse salt, and bake at 200 °C for 18-20 minutes until golden brown.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Bake the potatoes, do not boil them, so they are not watery.
The butter must be cold for the layers.
Folding the dough gives the crumbly, flaky structure.
They can also be varied with cheese or pork crackling.

Frequently asked questions

Can boiled potatoes be used?

Yes, but baked potatoes are drier and better for the dough.

Can they be frozen?

Yes, raw too, baked straight from frozen for 5 minutes longer.

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