Potato bread-scones

These are delicious with a hearty stew, casserole, make them into gorgeous mini sandwiches or just enjoy them on their own.

Level: Easy

Serves: 80

Prep: 2 hours

Cook: 10-15 minutes

Ingredients:

1 ½ kg flour + extra for dusting

400g cold lard

1kg cooked crushed potatoes

60g salt

1 pack (7g) dried yeast

600ml milk

2 tbs sugar

Preparation:

Cook the potatoes with their skin on in water. For about half an hour. (To know when they are done, push a knife into the middle of a potato and if it goes in easily then it is done.) Drain the water and put it aside to cool. (For about an hour.)

Line your flat baking tray with greaseproof paper. Turn on the oven. (175 Celsius). Cube the cold lard. Measure the flour into a mixing bowl and add the cubed cold lard. Work in the lard until resembles crumbs. Add the crushed potatoes, salt, yeast, milk and sugar and mix it until a dough forms. Cover the bowl and set it aside to rest for an hour.

Flour the surface and roll out the dough to 1-2cm thickness. Use a biscuit cutter to cut circles. Cut squares on the top, give them an egg wash and bake them in the 175 degree Celsius oven for about 13 minutes. Cool dem on a cooling rack. Enjoy!