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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: 30 mins
    total time: 1 hour 5 mins
  • yield: Makes 8

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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. Step 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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, February 2012

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Reviews (2)

  • 4 Jan, 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!!)

  • 8 Nov, 2012

    This was so great going to make them again tonight