These soft, elegant English savoury scones made from Arizona, potatoes, with their soft flesh and delicate flavour, are perfect for a gourmet aperitif!

Ingredients for 12 scones 
Arizona potatoes, 420g
Ultra-fine “00” flour, 220g
Butter, 50g
Whole milk, 160ml
Instant baking powder for savoury dishes, 12g
Sesame seeds, to taste 
Fennel seeds, to taste
Table salt, to taste
Nutmeg for grating, to taste

Preparation
Thoroughly wash the potatoes and boil them without peeling them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. Once they are cooked to the desired level, peel them while still hot and mash them in a bowl. Add the butter, table salt and grated nutmeg to season the mixture. Mix everything well, then cover with cling film and leave it to cool down in the fridge. Sieve the flour into another bowl and add the baking powder for savoury dishes. Once the mixture with potatoes has cooled down, add it to the flour and baking powder, then pour the milk in a little at a time; next, mix all the ingredients together well until you get a smooth, compact dough. At this point, shape it into a ball of dough, cover it with cling film and put it in the fridge for 20 minutes to firm up.

Once this time is up, turn the dough out onto a lightly floured worktop, place a sheet of baking paper on top and start to roll out the dough until you get a 1.5 cm thick disc. Remove the baking paper and using a dough cutter 6.5 cm in diameter, make 12 discs and put them on a baking tray once again covered with baking paper. Sprinkle some of them with white sesame seeds and others with fennel seeds. Put the baking tray back in the fridge to let the discs rest for another 10-15 minutes, before baking them in a preheated conventional oven at 200°C for about 15-20 minutes. When ready, they should be golden brown on the surface. Now take them out of the oven and leave them to cool down, then fill them however you like.

Image: Canva