Merry Christmas!
If you’re in the midst of a typical, traditional family Christmas morning, a happy hubbub of controlled chaos, and loving every minute of it, you probably have plans for the entire day well under way, from start from finish.
And the last thing on your mind right this very minute is a new recipe…
Ah, but then today turns to tonight and tomorrow, and the upcoming recipe might be a handy-dandy whipper-upper to have standing by.
It’s the creation of the folks at Idahoan and so, of course, it calls for mashed potatoes. (Always a bonus, in my potato-loving opinion.)
Although it’s so new, I haven’t had a chance to try it myself, I see this as something that would go down great with scrambled eggs or omelets for breakfast or brunch, but would also be just the ticket as a go-with for a hearty soup or main-dish salad supper.
You’ll notice it calls for some chopped parsley, but I think chives would make a good substitution or addition, particularly if a savory scone is the target. Or leave the parsley (or chives) out entirely, and figure on serving these strictly as a sweet treat, not only split and slathered with butter, but boosted a bit by a choice of jellies or jams as the final finishing flourish.
Well, whichever or whatever, let’s see what we make of:
Potato parsley scones
1/2 cup prepared mashed potatoes
21/2 cups flour
1/4 cup granulated sugar
2/3 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups butter or margarine, slightly softened
1 egg
1/2 cup sour cream
1/4 cup chopped fresh parsley
2 tablespoons milk
Preheat oven to 425 degrees. Prepare potatoes as package directs. (Or, if using leftover mashed potatoes, warm slightly.)
In a large bowl, combine the flour, sugars, baking powder, baking soda and salt. With a pastry blender or two knives used scissor-fashion, cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the mashed potatoes, egg, sour cream, parsely and milk until the mixture holds together.
Drop 1/3 cupfuls of dough onto a large greased cookie sheet. Bake 15 minutes or until the scones are golden. Remove to a wire rack to cool slightly. Serve warm or at room temperature.
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The next Forum will appear in Monday’s Good Life section.
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