Potato Scones

These scones have a texture similar to that of mashed potatoes. In Scotland, they are cooked on a griddle and served with breakfast. We added some cheese to this recipe to make the scones even more irresistible.

  • Prep:
  • Total Time:
  • Yield: Makes 8
Potato Scones

Source: Martha Stewart Living, February 2012

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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