Buttermilk Cheese Shallots Potato Scones Recipes

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IRISH POTATO SCONES



Irish Potato Scones image

Make and share this Irish Potato Scones recipe from Food.com.

Provided by Millereg

Categories     Scones

Time 45m

Yield 12 scones, approximately, 3-4 serving(s)

Number Of Ingredients 4

2 cups boiled mashed potatoes
2/3 cup flour
3 tablespoons melted bacon fat (NOT margarine) or 3 tablespoons butter (NOT margarine)
1/2 teaspoon salt

Steps:

  • Mash potatoes well, add real butter and salt.
  • Add as much flour as potatoes will take without becoming too dry.
  • Turn out onto a floured board, roll until ¼ inch in thickness.
  • Cut into circles, approximately 2½" in diameter.
  • Prick all over with a fork.
  • Cook on a hot dry griddle or heavy pan dusted with a little flour.
  • When they brown with small darker spots appearing, they are cooked.
  • Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
  • Wrap uneaten scones in greaseproof paper and refrigerate.
  • Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs - delicious!
  • *Flour amount varies according to the type of potato used.
  • For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon.

BUTTERMILK SCONES



Buttermilk Scones image

This basic scone recipe can be adapted by adding chopped dried fruit or grated cheese.

Provided by BEVCHRIS

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 8

Number Of Ingredients 5

3 cups all-purpose flour
2 tablespoons baking powder
¼ teaspoon salt
⅓ cup butter, melted
1 ¼ cups buttermilk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
  • Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
  • Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 38.6 g, Cholesterol 21.9 mg, Fat 8.5 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 5.1 g, Sodium 534 mg, Sugar 2 g

POTATO SCONES



Potato Scones image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h5m

Yield Makes 8

Number Of Ingredients 6

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)

Steps:

  • 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.

BUTTERMILK, CHEESE, SHALLOTS & POTATO SCONES



Buttermilk, Cheese, Shallots & Potato Scones image

I love tea biscuits and scones and am always on the lookout for something a little different. These savory scones are too die for, they are so good. The flavor, crumb and texture are perfect. This is a great use for leftover mashed potatoes and you only need a 1/2 cup of them. Try them and see for yourself, you will not be disappointed. Update 4/30/15: I just made these again I can't believe that they taste as good as they did the first time. The potatoes and shallots really add an extra depth of flavor to the biscuits. These are wonderful toasted also. Hope you will enjoy!

Provided by Baby Kato

Categories     Breads

Time 27m

Yield 8 scones

Number Of Ingredients 12

2 shallots, thinly sliced
1 tablespoon butter
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 cup shortening, cold
1 1/2 cups cheddar cheese, old, extra old
1/2 cup mashed potatoes, cold
1/2 cup buttermilk (more if necessary)
1 egg, large

Steps:

  • In a small frying pan, melt butter and add shallots, cook on medium low heat until, soft and tender. Remove from pan, cool and set aside until needed.
  • Preheat oven to 425 degrees F.
  • In a large bowl stir together flour, baking powder, baking soda, sugar and salt.
  • Cut in the shortening until it resembles fine bread crumbs, then stir in the cheese, cooled shallots and the mashed potatoes.
  • Beat the egg and buttermilk together and pour into the flour, cheese and potato mixture all at once, stirring lightly until you have a soft sticky dough.
  • Add the dough to a lightly floured surface and pat into a large circle about 3/4 to an inch thick. I use a water glass to cut out the dough.
  • Place the scones on an ungreased cookie sheet and bake in a 425 degree oven for 10 - 12 minutes, until golden brown.

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