Potato Scones
Cheesy herby potato scones with golden crust, perfect comfort food for when you need a light in the darkness.
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.
Notes
Optional - use 3/4 tsp mixed dried Italian herbs instead of the fresh herbs.
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