Scottish Potato Scones
By America's Test KitchenPublished on August 2, 2011
Yield
Makes 8 scones
Ingredients
1 large russet potato, peeled and cut into 1-inch pieces2 tablespoons unsalted butter ½ teaspoon salt ¼ teaspoon pepper ¼ cup all-purpose flour ½ teaspoon vegetable oil
Before You Begin
You can use leftover mashed potatoes as long as they don't have any butter in them. These aren't traditional scones, but they're just as delicious.
Instructions
- Bring potatoes and enough water to cover by 1 inch to boil and medium pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain potatoes and return to pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute. Add butter, salt, and pepper and mash until smooth (mixture should measure 1 1/2 cups). Cool to room temperature, about 20 minutes.
- Stir flour into potato mixture until smooth. Turn dough out onto floured work surface and knead until smooth, 8 to 10 times. Pat dough into 8-inch circle and cut into 8 wedges. Heat 1/4 teaspoon oil in large nonstick skillet over medium heat until just smoking. Cook 4 scones until browned, 1 to 2 minutes per side. Transfer to wire rack, add remaining oil to pan, and cook remaining scones. Serve warm.
Yield
Makes 8 sconesIngredients
1 large russet potato, peeled and cut into 1-inch pieces
2 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon pepper
¼ cup all-purpose flour
½ teaspoon vegetable oil
Ingredients
1 large russet potato, peeled and cut into 1-inch pieces
2 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon pepper
¼ cup all-purpose flour
½ teaspoon vegetable oil
Ingredients
1 large russet potato, peeled and cut into 1-inch pieces
2 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon pepper
¼ cup all-purpose flour
½ teaspoon vegetable oil
Why This Recipe Works
Scottish Potato Scones were a great use for leftover mashed potatoes—just as long as the leftovers didn’t contain butter—but we found we could also make a fresh mash specifically for the scones. We prefer fluffy russet potatoes for this recipe as opposed to waxy varieties like Red Bliss and Yukon Gold.
Before You Begin
You can use leftover mashed potatoes as long as they don't have any butter in them. These aren't traditional scones, but they're just as delicious.
Instructions
- Bring potatoes and enough water to cover by 1 inch to boil and medium pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain potatoes and return to pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute. Add butter, salt, and pepper and mash until smooth (mixture should measure 1 1/2 cups). Cool to room temperature, about 20 minutes.
- Stir flour into potato mixture until smooth. Turn dough out onto floured work surface and knead until smooth, 8 to 10 times. Pat dough into 8-inch circle and cut into 8 wedges. Heat 1/4 teaspoon oil in large nonstick skillet over medium heat until just smoking. Cook 4 scones until browned, 1 to 2 minutes per side. Transfer to wire rack, add remaining oil to pan, and cook remaining scones. Serve warm.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments