Savory Potato Scones
Category: Appetizers
Servings: 12 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 420g |
| All-purpose flour | 220g |
| Butter | 50g |
| Whole milk | 160g |
| Fresh thyme | 5 sprigs |
| Fine salt | A pinch |
| Nutmeg | To taste |
| Instant yeast for savory dishes | 12g |
| Prosciutto crudo (Italian dry-cured ham) | 150g |
| Ricotta cheese | 250g |
| Mortadella (Italian cold cut) | 150g |
| Zucchini | 100g |
| Sesame seeds | To taste |
| Black sesame seeds | To taste |
| Poppy seeds | To taste |
Instructions:
-
Prepare the Potatoes:
Start by washing the potatoes thoroughly under running water. Then, place them in a large pot with plenty of lightly salted water. Cook the potatoes until they are tender, about 15-20 minutes. Once they are ready, drain them and let them cool. Mash the potatoes with a fork, adding butter, thyme, and a pinch of salt. Once mixed, cover the bowl with plastic wrap and let the potatoes cool to room temperature. Afterward, place them in the fridge to chill for at least 30 minutes. -
Prepare the Dough:
In a separate bowl, sift the all-purpose flour and mix it with the instant yeast for savory preparations. Once the potato mixture has cooled, transfer it to the bowl with the flour mixture. Using your hands or a spoon, combine everything until you have a smooth, homogeneous dough. The mixture should be thick and firm. Shape it into a ball. -
Shape the Scones:
Lightly flour a work surface and turn the dough onto it. Roll the dough into a disk about 1.5 cm thick. Line a baking sheet with parchment paper. Cut the dough into 12 equal wedges (like a pizza) and place them on the prepared baking sheet. Sprinkle the top of each scone with a different type of seed: white sesame seeds, black sesame seeds, or poppy seeds. -
Chill and Bake:
Place the baking sheet with the shaped scones in the fridge to rest for 10-15 minutes. Preheat your oven to 200°C (static mode). Bake the scones for approximately 15-20 minutes, or 10-15 minutes at 180°C if using a convection oven. The scones should turn golden brown on top. You can check for doneness by inserting a toothpick into the center—if it comes out clean, the scones are ready. Let them cool on a wire rack. -
Prepare the Filling:
While the scones cool, wash and trim the zucchini. Slice it into thin rounds. Heat a griddle or a large frying pan and grill the zucchini slices on both sides until they are tender and slightly charred. -
Assemble the Scones:
Cut each scone in half horizontally. Spread ricotta cheese on the bottom half of each scone, then top with the grilled zucchini slices. Add a slice of prosciutto or mortadella if desired, for an extra savory touch. Close the scones and serve.
Enjoy these delicious savory potato scones as a delightful appetizer at any gathering. They are perfect for serving as finger food at parties or as a savory snack paired with a refreshing drink. The combination of creamy ricotta and tender grilled zucchini adds a wonderful contrast to the crispy scones. Bon appétit!
