INGREDIENTS
Flour
1 tbsp. of yeast
3 medium potatoes, peeled, boiled and mashed
1 oz of melted pork butter
6 oz of softened butter
2.5 oz of sugar
1 tbsp of salt
35 ml of milk
1 whisked egg (whole)
1 whisked yolk
PREPARATION
Mix the pork butter, 4.5 oz of butter, salt and sugar with the potatoes. Dissolve the yeast in the milk and add the potato dough. Add the egg and the yolk.
Incorporate the flour and knead until achieving an elastic paste. Reserve in a large bowl and allow leavening.
Extend the dough with a rolling pin to 1/2 inch thick and then cut circles.
Brush the circles with the remaining 1.7 oz of butter; place one on top of the others. Bake the "scone doubles" in greased cans at 230° F for 20 to 30 minutes, until they have leavened and browned.
