Potato Cheddar Scones Recipes

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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.

SWEET POTATO SCONES



Sweet Potato Scones image

It's a sure sign of autumn when Lily Julow whips up these tender, tasty treats for friends in Lawrenceville, Georgia. Served warm, they also make a delicious addition to any special breakfast or brunch, she notes.

Provided by Taste of Home

Time 45m

Yield 8 scones.

Number Of Ingredients 10

2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, lightly beaten
1 cup mashed sweet potatoes
1/3 cup buttermilk

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened. , Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges. , Separate wedges and place 1 in. apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 465mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.

POTATO AND CHEESE SCONES



Potato and Cheese Scones image

The excellent cheese flavor of these biscuit-like scones goes so well with soups and chilies. It's also a great way to use up leftover mashed potatoes. Best served warm.

Provided by Crafty Lady 13

Categories     Scones

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/4 cup cold hard butter or 1/4 cup margarine
1/3 cup sharp cheddar cheese, grated
2/3 cup leftover mashed potatoes
1/4 cup milk
1 egg yolk, fork-beaten (optional)

Steps:

  • Combine flour, baking powder and salt in a medium bowl.
  • Cut in butter (or margarine) until consistency of coarse crumbs.
  • Add cheese. Stir.
  • Combine potatoes and milk in small bowl. Add to flour mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 6 times.
  • Shape into flat disc. Roll or press out to 8 inch circle, about 1/2 inch thick. Place on greased baking sheet.
  • Brush surface with egg yolk. Score circle into 6 wedges. Bake in 425 degree F oven for about 20 minutes until risen and golden.
  • Cut or break apart at score marks.

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