Potato Scones

Rose Rauhauser

By
@NewYorkWoman

Potatoes and scones just went together for my husband, so I put it in a recipe. Enjoy


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Comments:

Serves:

4 or more

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This one is a different take on scones. I can see them used along with a salad or even with a bowl of soup. And a great way to use leftover mashed potatoes!

Ingredients

8oz.
cooked and mashed potatoes
8oz
self rising flour
2 tsp
baking powder
1/2 tsp
salt
3oz
butter at room temperature
1 tsp
mixed dried italian herbs
4oz
milk

FINISH

1
egg beaten (optional)

Directions Step-By-Step

1
Preheat oven to 400. Place a baking sheet into the oven. Grease an 8 inch cake pan.
2
Place mashed potatoes in large mixing bowl. In a separate bowl, sift the flour and baking powder. Put the butter in a small bowl and mix in dried herbs. Add to mashed potatoes and work the two mixtures together gradually adding just enough milk to bind, you may not need much at all, depends on how dry the potatoes are. Turn the dough out onto a lightly floured board and knead very lightly until pliable. Roll into a ball, flatten and roll out into a circle about 8 inches in diameter. Transfer to prepared cake pan. Cut into eight wedges and place in the oven. Brush with beaten egg to glaze, if desired. Bake for 25 minutes until golden brown. Test.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy