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Potato Scones
Recipe Summary
prep: 30 mins
total: 1 hr 5 mins
Yield: Makes 8
Ingredients
Ingredient Checklist
2 large russet potatoes, peeled and cut into large cubes
Coarse salt and freshly ground black pepper
3/4 stick (6 tablespoons) unsalted butter, room temperature, plus 2 teaspoons for skillet
1 cup all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 pound Tipperary cheese or sharp white cheddar, diced small (about 1/3 inch)
Gallery
Potato Scones
Recipe Summary
prep: 30 mins
total: 1 hr 5 mins
Yield: Makes 8
Gallery
Potato Scones
Potato Scones
Potato Scones
Recipe Summary
prep: 30 mins
total: 1 hr 5 mins
Yield: Makes 8
Recipe Summary
prep: 30 mins
total: 1 hr 5 mins
Yield: Makes 8
prep: 30 mins
total: 1 hr 5 mins
prep:
30 mins
total:
1 hr 5 mins
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 2 large russet potatoes, peeled and cut into large cubes
- Coarse salt and freshly ground black pepper
- 3/4 stick (6 tablespoons) unsalted butter, room temperature, plus 2 teaspoons for skillet
- 1 cup all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/4 pound Tipperary cheese or sharp white cheddar, diced small (about 1/3 inch)
Directions
Bring potatoes to a boil in a pot of lightly salted water. Reduce heat, and simmer until fork tender, 10 to 12 minutes. Drain well.
While still warm, push potatoes through the large holes of a ricer, or use a potato masher to mash them until smooth (you should have 2 1/2 cups). Stir butter into warm potatoes until combined well. Stir together flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper, then stir into potatoes with a wooden spoon until just combined. Form dough into a ball on a lightly floured work surface. Cover with a dish towel, and let cool for 20 minutes.
Dust rolling pin and work surface with flour, and roll out dough to an 8-by-10-inch rectangle. Sprinkle half with cheese, and fold to create a 4-by-10-inch rectangle. Gently roll out. With a floured knife, cut dough into four 2 1/2-by-4-inch rectangles, then cut each in half diagonally.
Heat a griddle or a large cast-iron or non-stick skillet over medium heat, and add 1 teaspoon butter. When it has completely melted and is sizzling, cook 4 scones until golden brown and cheese melts, 3 to 4 minutes per side. Keep scones warm in a 200 degree oven while you cook the remaining dough.
Reviews (6)
Add Rating & Review
128 Ratings
5 star values:
25
4 star values:
22
3 star values:
54
2 star values:
18
1 star values:
9
Reviews (6)
Add Rating & Review
128 Ratings
5 star values:
25
4 star values:
22
3 star values:
54
2 star values:
18
1 star values:
9
Add Rating & Review
128 Ratings
5 star values:
25
4 star values:
22
3 star values:
54
2 star values:
18
1 star values:
9
128 Ratings
5 star values:
25
4 star values:
22
3 star values:
54
2 star values:
18
1 star values:
9
128 Ratings
5 star values:
25
4 star values:
22
3 star values:
54
2 star values:
18
1 star values:
9
- 5 star values:
- 25
- 4 star values:
- 22
- 3 star values:
- 54
- 2 star values:
- 18
- 1 star values:
- 9
Martha Stewart Member
Rating: 5.0 stars
06/17/2020
It is one of my all-time favorite potato recipes. They are like baked mashed potatoes, crispy on the outside but very fluffy inside. This is a keeper.
Martha Stewart Member
Rating: 3 stars
04/28/2018
You really need egg to bind this mixture together so it doesn't crumble so easily.
Martha Stewart Member
Rating: 5 stars
10/09/2017
Everything was great, fast n' easy dish for every day.
Martha Stewart Member
Rating: 5 stars
01/04/2014
So rich and delicious! I was having a hard time flipping them and they were losing their shape (perhaps I should have added more flour?) so I ended up making them smaller than what was recommended, but they turned out great! This would be good to make for a brunch (but I would eat it any time of day!!)
Martha Stewart Member
Rating: Unrated
11/08/2012
This was so great going to make them again tonight
Martha Stewart Member
Rating: 5.0 stars
06/17/2020
It is one of my all-time favorite potato recipes. They are like baked mashed potatoes, crispy on the outside but very fluffy inside. This is a keeper.
Rating: 5.0 stars
Rating: 3 stars
04/28/2018
You really need egg to bind this mixture together so it doesn't crumble so easily.
Rating: 3 stars
Rating: 5 stars
10/09/2017
Everything was great, fast n' easy dish for every day.
Rating: 5 stars
Rating: 5 stars
01/04/2014
So rich and delicious! I was having a hard time flipping them and they were losing their shape (perhaps I should have added more flour?) so I ended up making them smaller than what was recommended, but they turned out great! This would be good to make for a brunch (but I would eat it any time of day!!)
Rating: Unrated
11/08/2012
This was so great going to make them again tonight
Rating: Unrated
All Reviews for Potato Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Potato Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
