Potato scones can stay soft for days, although they are rarely given the chance. On a fresh tray, layered sides and browned tops usually predict rapid disappearance.
Method, step by step
- Stir the yeast, then knead the dough with the cold potatoes and the other ingredients. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Leave for 45 minutes, stretch and fold once or twice. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cut into pieces, brush with egg and rest on the baking sheet for 20 minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Bake at 200 °C until golden brown, then cool on a wire rack. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
Practical tips and common mistakes
- Potatoes should be cold and dry; warm puree requires an unpredictable amount of flour.
- Gradually adjust the consistency of the dough with a little liquid, flour or cooking water; don't change too much at once.
- Check the texture immediately after cooking or baking, because the hot dough softens even more while resting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
