Easy Potato Scones Recipes

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EASY POTATO SCONES



Easy potato scones image

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

250g potatoes , cut into cubes
200g plain flour
1 tsp baking powder
50g butter , melted, plus extra for frying
3 tbsp milk
2 eggs , beaten
2 tsp oil , for frying

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



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.

POTATO SCONES



Potato Scones image

Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.

Provided by Lindsay O.

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 6

Number Of Ingredients 4

1 pound cooked potatoes
4 ounces self-rising flour
2 ounces butter
½ pinch salt

Steps:

  • Heat a lightly greased griddle or cast iron skillet over medium-high heat.
  • Mash potatoes with flour, butter, and salt until a stiff dough forms.
  • Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
  • Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 29 g, Cholesterol 20.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 307.5 mg, Sugar 0.7 g

POTATO SCONES (SCOTLAND)



Potato Scones (Scotland) image

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

1 -2 cup all-purpose flour
1/8 teaspoon salt
2 cups whole milk (more or less, enough to mix)
1 lb mashed potatoes

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



Potato Scones image

"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

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons cold butter
1 cup mashed potatoes (with added milk and butter)
1/3 cup milk
1 egg

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.

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.

SIMPLE SWEET SCONES



Simple Sweet Scones image

This is a simple perfectly delicious recipe my mom used to make for our family. It origioually came from a biscuits and scones recipe book, this one was always my favorite of all the recipes.

Provided by prettyinpink

Categories     Scones

Time 30m

Yield 12-16 scones

Number Of Ingredients 6

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cut up
1/4 cup granulated sugar (use 1/3 for slightly sweeter scones)
2/3 cup milk

Steps:

  • Heat oven to 425°F (220 Celsius).
  • Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs.
  • Add sugar; toss to mix.
  • Add milk and stir with a wooden spoon until dough forms,(the dough may be a bit crumbly).
  • Place dough on floured counter and knead gently until the dough comes together in a ball.
  • Pat or roll into a circle about 1 1/2 inches thick.
  • cut each circle into 6 or 8 wedges.
  • place wedges on a greased cookie sheet- slightly apart for crisp sides, touching for soft.
  • Bake about 12 minutes, or until medium brown on top.

Nutrition Facts : Calories 188.1, Fat 8.4, SaturatedFat 5.2, Cholesterol 22.2, Sodium 195.9, Carbohydrate 24.9, Fiber 0.7, Sugar 4.2, Protein 3.2

POTATO SCONES



Potato scones image

Make sure you have a griddle for this recipie

Provided by bakingchef15

Time 15m

Yield Makes Pieces

Number Of Ingredients 4

450g (1lb) Floury potatoes, peeled and cooked
1/2 tsp spoon salt
2oz butter
4oz self raising flour

Steps:

  • Mash potatoes, add salt and butter and flour to give a stiff mixture.
  • Turn out onto floured surface, knead lightly and roll out to a thickness of 1cm (1/2inch).
  • Cut into triangles and cook on a hot greased griddle for 4-5 min on each side.
  • Serve hot

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