Potato Scones

Preparation:

Preparation: The ingredients are for 50 small muffins. Crumble the yeast in a large bowl and dilute it with water. Add a teaspoon of salt and a quarter of the flour (about 75 g). Mix and cover. Peel the potatoes, cut them into cubes and place them in a saucepan. Add salt and cook the potatoes until they are tender, then drain them well and pass them through the potato masher directly into the bowl with the yeast. Mix and add the flour necessary to obtain a bread dough that you will work for a few minutes on a floured surface. Cover again and leave to rise for at least two hours. Roll out the dough to about 1 cm thick and cut out many disks with a cookie cutter or with the edge of a small glass. Line them up on trays lined with parchment paper and cover with tea towels. Let rise for another hour and cook the scones at 190 degrees for 10 minutes.