Potato Scones
Today, foodie friends, we visit the Last Light Inn, a beacon of refuge in the Shadow-Cursed Lands. Here there is light and warmth, and always a hot platter of potato scones fresh from the oven.
This inn is not normally a destination spot. To get there, we travel through either the dangerous Underdark or an equally dangerous mountain pass. It is in a cursed forest where we must keep light near us at all times lest we, too, fall to the darkness. However, if we find ourselves in that forest, it is nice to know there are places of rest and friendship. Fellow weary travelers will welcome you with open arms. We are not alone. There are more battles ahead for all of us but for now we rest, regather, and pool resources. Sit for a while. Eat some comfort food.
These scones are a great use for leftover mashed potatoes, just in time for potato season… which in my mind is basically all the time. They are buttery, cheesy, herby, and all around comforting. Split them in half and add extra butter. Eat them with soup or scrambled eggs. Serve with sliced tomatoes or pears. In the words of a famous Hobbit, “PO. TAY. TOES.” (yes I know there are not Hobbits in Baldur’s Gate 3, but they are always in my heart!)
Adapted from Just A Pinch.
Potato Scones
Equipment
- 8-9 inch cake pan or cast iron skillet
- Brush for egg wash (optional)
Ingredients
- 1 cup cooked mashed potatoes
- 6 Tbsp butter SOFTENED
- ¼ cup crumbled feta cheese
- 1 Tbsp chopped fresh parsley
- ½ tsp chopped fresh oregano
- ¼ tsp chopped fresh rosemary
- 1 cup all-purpose flour
- 3 ½ tsp baking powder
- ¾ tsp table salt
- ¼ to ½ cup milk
Egg wash:
- 1 egg beaten
Instructions
- Preheat oven to 400 F. Generously oil the bottom of an 8-9 inch cake pan or cast iron skillet.
- Place mashed potatoes in large mixing bowl.
- Mix butter, feta, and herbs into the mashed potatoes.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Add the flour mixture to the potatoes, working them together gradually, and adding just enough milk to bind the mixture together into a workable dough (not sticky).
- Turn the dough out onto a lightly floured board and knead very lightly until pliable.
- Roll into a ball, flatten and roll out into a circle about 8 inches in diameter. Cut into eight wedges.
- Transfer the wedges to the oiled pan.
- Prepare egg wash – lightly beat one egg with about 1 Tbsp of water.
- Brush the top of each scone with egg wash.
- Bake until golden brown, about 38 minutes. (Note, these may seem undercooked in the center even when they are done – that's the melty cheese and hot potatoes.)
- Remove from the pan immediately! Cast iron needs to be cleaned right away while it’s hot.
