Potato Scone with Sourdough 

Ingredients:
200 g  active leaven sourdough
100 ml water
100 ml sour cream
200 g  potatoes (cooked, grated)
  2    eggs
600 g  plain flour
150 g  grease
 15 g  salt

Instructions:
Mix the active sourdough mix with warm water and sour cream. Add the grated
potatoes, eggs and mix everything. Then add the flour all freely mix and
let stand for 20 minutes. Then add salt and soft lard and thoroughly
stirred to smooth dough. Leave in a warm place to rise to double.On floured
board is folded dough from getting top-down, bottom-up, from right to left
and left to right. Cover the dough and let rest half hour. This folded has
2x do and ultimately shape the form and leave the dough to rise to double
dough. On floured board and rolled to 2 cm, and we cut we cut to the top.
With a sharp knife cut into cubes or cut in scone and put the sheet with
baking paper. To rest let rise for 30-40 minutes. Finally, then top with
cold water or milk and sprinkle with seeds or grated cheese. Bake at 200 °
C for about 25 minutes.What is leavened active sourdough? Leaven 2x eats
per day, once in the afternoon and once in the evening at 22.00. Live
fermented sourdough use the next day.

Description:
Potato Scone with Sourdough

Notes: