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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h5m
Yield Makes 8
Number Of Ingredients 6
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.
SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
EASY POTATO SCONES
Topped with crisp bacon and grated mature cheddar, these simple pan-fried potato scones make a hearty brunch for friends
Provided by Lulu Grimes
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash. Sift the flour and baking powder into a bowl, add the butter, milk, eggs, mash and plenty of seasoning and mix to a sticky dough.
- Heat some butter and a little oil in a large frying pan. Fry dollops of the mixture as you would Scotch pancakes for 3 mins on each side until browned. You may need to do this in 2 batches so keep the fried ones warm in the oven. Serve with crisp bacon and grated mature cheddar, or blue cheese and a drizzle of honey.
Nutrition Facts : Calories 426 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
POTATO SCONES
There is something particularly satisfying about home-made breads. These are wonderful with soup, chili or just butter and jam.
Provided by Jenny Sanders
Categories Scones
Time 1h15m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash peel, and boil the potatoes-- about three medium ones.
- Mash them, and measure out two cups.
- If you are using leftover mashed potatoes, adjust the butter and salt downwards according to how much they already have in them.
- Stir in the salt and the butter, then beat in the egg.
- Stir in the flour and the baking powder; mix well. Add a little more flour if needed to make a soft but workable dough.
- Divide the dough into 8 equal parts.
- Roll out each section of the dough to about 1/4" thickness on a floured board.
- Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.
- They should feel dry but pliable, and have some light brown blisters.
- Keep them warm in a damp towel in the oven as they are cooked.
- Serve hot.
- If you are cooking them all at once, you probably want to use two skillets; leftovers can be reheated in the microwave.
- Otherwise, they can be kept raw in the fridge between sheets of waxed paper in a plastic bag.
POTATO SCONES (SCOTLAND)
This recipe comes from the 1983 cookbook Traditional British Cooking. This recipe assumes that the potatoes are already cooked and mashed.
Provided by Sydney Mike
Categories Scones
Time 15m
Yield 10 scones, 5 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together flour and salt.
- Put the mashed potatoes in a larger bowl.
- Knead together enough flour and milk INTO the potatoes to make a stiff dough. The amount of flour will depend on the variety of potato used.
- On a floured surface, roll out the dough into a very thin sheet.
- Cut into rounds with a biscuit cutter; prick each round with a fork.
- Bake on a hot greased griddle 2 or 3 minutes.
- Turn and cook for another 2 minutes.
- Serve hot with a pat of butter.
POTATO SCONES
"These pretty biscuit-like wedges are very moist and flavorful," notes Judie Anglen, Riverton, Wyoming. "They're tasty slathered with butter, honey or jam...or use them as a base for creamed dishes," she suggests.
Provided by Taste of Home
Time 30m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine potatoes, milk and egg; stir into the crumb mixture until a soft dough forms. Turn onto a floured surface; knead gently 10-12 minutes or until no longer sticky. Gently pat or roll dough into a 9-in. circle about 3/4 in. thick. Cut into 10-12 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes or until golden brown.
Nutrition Facts : Calories 130 calories, Fat 4g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 386mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
More about "easy potato scones food"
POTATO SCONES RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 2-4Total Time 30 minsCategory BreakfastCalories 275 per serving
- Peel and roughly chop the potatoes, then cook in boiling salted water for 8 to 12 minutes, or until tender.
- Drain, then mash with the butter.Combine the flour, baking powder and a good pinch of sea salt in a bowl.
- Add the warm mash to the flour mixture and combine gently with a spoon or your fingers to make a dough.Gently shape the dough into 2 balls and transfer to a lightly floured work surface.
- Roll each ball into a circle about 5mm thick, prick all over with a fork, then cut into quarters.Heat a griddle pan over a medium heat.
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