There was a post about a potato scones in January, but this one is different. It takes more time to make it 🙂 And I like this one more, at least for now, when I am making it. I love to bake and write about it at the same time, and clean the keyboard after 😀

This time I didn't make for myself, I made it for the car mechanic guy, who lives and fixes cars just next to my house. He is a lovely, old man working with his son. He fixed a lot of small things on my ancient car, but never asked for any money for it. I thought I should give something it return for his kindness, so I decided to buy some beers and bake these scones, because they go together really well.

They are the best to eat, when they are still warm, but if you invite guests, make it in advance. I never tried, because I don't mind having guests in a messy kitchen. But if you do, make them and freeze them before or after baking (I would go for before). I have never tried, so if you do, please let me know how did that go???

About the ingredients

Think of the chickens before you buy eggs (free range chickens have twice as much space as the caged ones). Think of yourself, before you buy eggs. Caged chickens "live" in overcrowded, airless hangars, without natural light, so to avoid being sick, they are pumped with antibiotics. Also their eggs. Free range is better for both your body and conscience, for your kids, for the chickens and for the planet. Does it cost more? Well, I can argue with that any time. I think, the caged chicken egg's price is the one which is too low.

Butter and milk tastes better if it comes from a cow, which enjoyed its life, grazing outside, and spent some time with its own calf. Same goes for cows as for chickens above. Stone ground flour is always better.

Try to buy all of the ingredients from local organic or biodynamic farms, which do not use chemicals.

• 600 g boiled, mashed potatoes
• 70-80 ml milk
• 3 tsp salt
• 25 g yeast
• 250 g butter
• 410 g flour
• 1 egg yolk
• 1 egg for brushing
• caraway seeds (or cheese)

From this amount you will make ca. 120 pieces, 4 full baking trays.

Cook the potatoes with skin, just because it is easier to peel it afterwards. Start in cold water, never put the potatoes into warm water. It is going to make the starch stiff, and it is never going to be soft again. Warm the milk, dissolve the yeast in it and cover for a couple of minutes. When the potatoes are soft, peel them and mush them immediately. Cool it down a little bit and mix with the soft butter, flour, salt, egg yolk and the foamy yeast. Mix it, make the dough. Cover it if for one hour, let it raise.

Roll out the dough on a floury surface half cm thick, fold it, so it has six layers. Roll it out again to two cm thick. And here comes the fun part, so make it with your kids. If you don’t have a cookie cutter, use a small glass. After each cutting, dip the glass into some flour, so it is not going to stick to the dough.

Place them on a baking tray, covered with paper. Brush them with the other, whisked egg and sprinkle with caraway seeds.

Place them into the preheated, warm (190-200 degrees) oven. It is done in like 15-20 minutes. It is the best, when it’s warm!