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Savory Potato Scones Recipe

Savory Potato Scones Recipe

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!

INGREDIENTS

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.

Read more: Food, All recipes, Entrees

Adapted from The Potato Harvest Cookbook, by Ashley Miller (Taunton Press, 1998). Copyright (c) 1998 by Ahsley Miller. Reprinted by permission of Taunton Press.
Adapted from The Potato Harvest Cookbook, by Ashley Miller (Taunton Press, 1998).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

9 comments

+ add your own
6:34AM PDT on Apr 10, 2012

Thank you

11:59AM PDT on May 27, 2011

Thanks.

2:02PM PDT on May 4, 2010

Sound yummy and gluten-free.

10:40AM PST on Mar 3, 2010

My husband would so love this!

10:34AM PST on Feb 8, 2010

Yummy!
I didn't know scallions had a health risk though!?

9:06AM PST on Feb 4, 2010

Yay!

2:06AM PST on Feb 4, 2010

Thanks for sharing this lovely recipe. Haven't tried this version yet but I made several times what I would call the fraternal twin to this recipe.
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11:01PM PST on Feb 2, 2010

sounds delicious, will try out thankyou

9:35PM PST on Feb 2, 2010

Sounds delicious! Thanks, Annie.

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