A Scone Here, or a Scone There

I must say, coming home from England, I did not in fact go for tea even once while I was there. No scones, no clotted cream, not even a crumpet was consumed by me. Chalk it up to jet lag, but come 4 o'clock I was in need of something slightly more potent than a cup of tea. Rather I think that I could have been intravenously hooked up to an enormous coffee urn.

Upon returning home, I realized that this lack of proper tea time treats left me empty. I was in need of a biscuit, or a crumpet, or better still, a scone. But even in the absence of tea time, I did end up with quite a few imported food magazines; so imagine my glee when while perusing through delicious. magazine, I spotted a recipe for Potato Scones. The recipe was super simple. I whipped up a batch in no time, and to go with them, a cup of black tea.

Delightfully easy to make, these scones were mixed up and baked in no time. Half potato pancake, half bread product, these scones were dense, but somehow not heavy. The batter was made by boiling starchy potatoes until cooked, mashing then with an old fashioned potato masher, then adding flour. With no more than a handful of ingredients, they were truly delicious.

Similar to English Muffins, these scones were cooked on the stovetop in a heavy-bottomed, cast-iron skillet. This process gave these savory treats a delightfully crisp, golden brown crust. Maybe these were not the scones of my tea time dreams-- they were a bit too savory to warrant a slathering of clotted cream-- but they were homey, and comforting. And with a good smear of sweet cream butter, they were scrumptious. If you would like the recipe for Potato Scones, go to the Daily Specials page.