Potato Scones
By
Rose Rauhauser
@NewYorkWoman
1
Potatoes and scones just went together for my husband, so I put it in a recipe. Enjoy
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!
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
- 1
- egg beaten (optional)
FINISH
How to Make Potato Scones
- 1Preheat oven to 400. Place a baking sheet into the oven. Grease an 8 inch cake pan.
- 2Place 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.
