Savory Potato Scones

To prepare the savory potato scones, start with the potatoes: wash them under running water, then boil them in a large pot with plenty of lightly salted water 1: it will take about 30 minutes to cook until soft (you can reduce the time by using a pressure cooker, which will take about 12 minutes); once cooked, peel them while still hot 2 and mash them in a bowl 3.

Add the butter, thyme 4, salt 5, and a grating of nutmeg to flavor the mixture 6;

mix everything with a fork 7, then cover with plastic wrap and let it cool to room temperature, then in the fridge 8. Then, sift the flour into a bowl and add the baking powder for savory preparations 9.

When the potato mixture is cold, pour it into the bowl with the flour and baking powder 10 and also add the milk a little at a time 11, then mix all the ingredients: you should obtain a compact and homogeneous dough. Then form a ball of dough 12 and place it in the fridge to firm up, covered with plastic wrap, for about 20 minutes.

After this time, turn the dough out onto a lightly floured work surface, place a sheet of parchment paper on top and roll out the dough into a disk of 0.6 inches thickness 14; then remove the sheet of parchment paper and use a 2.5-inch diameter biscuit cutter to cut out 12 disks 15

and place them on a baking sheet lined with parchment paper. Sprinkle some with white sesame seeds, others with black ones, and the rest with poppy seeds 16. Place the baking sheet in the refrigerator to rest the disks for another 10-15 minutes before baking them in a static oven preheated to 392°F for about 15-20 minutes (356°F for 10-15 minutes if using a convection oven). Once cooked, they should be golden on the surface (you can check the doneness by sticking them with a toothpick: if it comes out dry, they are cooked); you can remove them from the oven and let them cool completely on a rack. Meanwhile, for the filling, wash and trim a zucchini, then slice it into rather thin slices with a knife 18 or with a mandoline.

Heat the grill very well and grill the zucchini on both sides 19; then when the scones are cold, open them halfway horizontally with a small knife 20 and fill 6 halves with ricotta 21,

then place the grilled zucchini 22 or the prosciutto or mortadella on the halves with ricotta 23; close them with the other halves, and your savory potato scones are ready to be enjoyed 24!