2 COLOMBA potatoes
6 dried apricots
2 tablespoons raisins
2 tablespoons rum
+ 20 cl milk for brushing
+ 50 g sugar for dusting
50 g butter, 300 g flour
2 teaspoons baking powder, a pinch of salt


Rinse apricots and raisins. Soak them in a bowl with 4 tablespoons of boiling water and rum for 10 min. Wash the potatoes. Do not over-drain and place in a bowl. Bake the potatoes for about 6 minutes in a microwave oven at full power. Check they are cooked. Let cool before you peel and mash. Preheat oven to 190 ° C.  Put 180 g of potato mash in a large bowl. Pour the milk, sugar and melted butter. Mix gently. Cut the apricots into small cubes. Stir in drained fruit and then the flour, baking powder and salt. Once the flour is absorbed, place the dough on well floured surface and spread with 1 to 2 cm thick. Detailing disks 3 to 5 cm in diameter and place on a baking tray lined with parchment paper. Brush with milk, sprinkle with sugar and bake for about 25 minutes. Cool on wire rack. Serve warm, open 2 scones, toasted or not, with butter or cream cheese.

Expert’s Tip: preheat your oven after the completion of the scones. During that pre-heating time, store your scones for 30 minutes in a cool place before baking.

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