Description
Traditional Potato Scones are soft and lightly golden triangles made with mashed potatoes and flour, pan-fried to a crispy outside and tender inside. Perfect for a hearty breakfast or as a comforting side dish, these scones pair deliciously with butter, jam, or breakfast favorites.
Ingredients
Scale
Main Ingredients
- 2 cups mashed potatoes (cooled)
- 1/2 cup all-purpose flour
- 2 tablespoons butter (melted)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Additional Ingredients
- Additional flour for rolling
- Butter or oil for frying
Instructions
- Mix Ingredients: In a mixing bowl, combine the cooled mashed potatoes, melted butter, salt, and baking powder, stirring gently to blend all the ingredients together.
- Form Dough: Gradually add the flour into the potato mixture, mixing continuously until a soft, pliable dough forms that is easy to handle without being sticky.
- Roll Out Dough: Lightly flour a clean surface and roll the dough out to about 1/4-inch thickness, ensuring an even thickness for uniform cooking.
- Cut Shapes: Using a knife or cookie cutter, cut the rolled dough into triangles or rounds as desired to shape the scones.
- Heat Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking and enhance flavor.
- Cook Scones: Place the cut dough pieces onto the skillet and cook for 2-3 minutes on each side, or until they turn golden brown and develop a slightly crispy crust.
- Serve: Remove the scones from heat and serve them warm, accompanied by butter, jam, or as part of a full breakfast spread.
Notes
- Make sure the mashed potatoes are cooled before mixing to prevent the dough from becoming too sticky.
- If the dough feels too soft, add a little more flour gradually until it is manageable.
- Use a non-stick skillet to ensure even browning and easy flipping.
- Variations can include adding herbs or cheese for extra flavor.
- Potato scones are best eaten fresh but can be reheated in a skillet or toaster.
