These flavorful wedges are pan-fried to a deep golden crust, a cross between a potato cake and a baked scone.
They are wonderful for brunch or a leisurely Sunday breakfast, especially if you make them ahead of time and reheat them.
Delicious, comforting, and filling, these could well become a new family favorite. And they’re a fabulous use for leftover mashed potatoes!
2 1/2 cups mashed potatoes (3 medium potatoes)
2 tablespoons butter, melted
3 tablespoons minced scallions, green and white parts or–if you are concerned about the health risks from using scallions, substitute onion
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 eggs, beaten
1 cup flour
1/2 teaspoon baking powder
1 teaspoon butter
1 teaspoon oil
1. In a medium bowl, mix the mashed potatoes, butter, scallions, salt, and pepper with a potato masher or a wooden spoon. Stir in the eggs. In a small bowl, combine the flour and baking powder, mix well, then stir into the potato mixture to form a sticky dough. Chill at least 1 hour.
2. Divide the dough into 2 equal portions, and refrigerate the second portion until ready to use. On a well-floured surface, turn out the first dough portion. With floured hands or a well-floured rolling pin, pat or roll the dough into a circle 1/2 inch thick. With a long knife coated with flour, cut the circle into 4 equal wedges.
3. In a large nonstick frying pan, heat 1/2 teaspoon each of the butter and oil over medium-low heat. When hot, transfer the wedges to the pan with a sharp-edged pie server or spatula. Cook slowly 7-10 minutes, turning once, or until deep golden brown on each side.
4. Repeat with the second portion of dough. Serve scones hot.
Yields 8 scones.