Potato raisin scones
February 23, 2006
Filed under Scones, The amateur baker
After I posted an entry about Geraldine Hartman’s Not Just for Vegetarians, I received an e-mail from the author thanking me for the feature. Actually, I felt that it was a bit premature to thank me since I hadn’t made any recommendations nor assessments. The previous entry was more of a “for announcement only” kind of thing. Anyway, she read about my intention to bake some scones and mentioned that the ‘Potato and Raisin Scones’ (page 24 of the book) were “to die for”. I decided to find out for myself.
When I first read the recipe, I was a little surprised that there were no eggs listed among the ingredients. I was a little worried that the scones would resemble a hard unleavened bread which I don’t like. But I went ahead and baked the scones anyway. And guess what? I went to scone heaven this morning and I don’t think I’m quite ready to head back to earth. Geraldine’s ‘Potato and Raisin Scones’ were just marvellous. Just marvellous. I don’t think I’ll be content with pancakes ever again.
The recipe recommends sultanas (golden raisins) but I only had ordinary raisins (tossed in a tablespoonful of flour in the photo) and they were what I used. Butter was listed but I used a brand of margarine which, I discovered, while not as creamy as real butter does not have the aftertaste of most margarines. It’s called Baker’s Best and it’s available in most supermarkets. See, all these baking experiments are turning out to be a bit more expensive than I anticipated and, well, if I’m going to buy the silicone bakeware that I had been eyeing, I need to scrimp a little on the cost of ingredients.
So, you’ll need to mix together 1-1/2 cups of unbleached flour, 1 tbsp. of baking powder, 1/2 tsp. of salt and 3 tbsps. of sugar (above, left). That’s what the recipe says. But because I was using seasoned mashed potatoes (complete with butter, milk, salt and pepper), I decided to do away with the 1/2 tsp. of salt. I also increased the sugar to 4 tablespoonfuls.
The first step is to cut in 1/3 c. of chilled butter (like I said, I used Baker’s Best margarine) into the flour mixture. There is a little tool for doing this but two knives will do the job just as well. Personally, I like doing this with my hand to make sure that the butter is evenly distributed (above, right). Took a lot of effort to take that photo but I managed.
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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.