Irish Herb Scones
Yield
4 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
potatoes
mealy |
|
| 4 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ½ | teaspoon |
dill weed
dried |
|
| ¼ | teaspoon |
savory
|
|
| ¼ | teaspoon |
marjoram
|
*
|
| ¼ | teaspoon |
sage
powdered |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
potatoes
mealy |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
dill weed
dried |
|
| 1.3 | ml |
savory
|
|
| 1.3 | ml |
marjoram
|
*
|
| 1.3 | ml |
sage
powdered |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Boil or bake the potatoes, then pass through a foodmill.
Mix the flour, salt, oil and herbs with the potatoes.
On a floured board, roll this dough to a thickness of about ¼ inch.
Cut into triangles 3 or 4 inches wide.
Fry in very hot oil on both sides until light golden.
