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    You are in: Home / Recipes / Buttermilk, Cheese, Shallots & Potato Scones Recipe
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    Buttermilk, Cheese, Shallots & Potato Scones

    Buttermilk, Cheese, Shallots & Potato Scones. Photo by KateL

    1/3 Photos of Buttermilk, Cheese, Shallots & Potato Scones

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Baby Kato's Note:

    I love tea biscuits and scones and am always on the lookout for something a little different. These savory scones are too die for, they are soo good. The flavor, crumb and texture are perfect. Try them and see for yourself, you will not be disappointed. This is a great use for leftover mashed potatoes.

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    Units: US | Metric


    1. 1
      In a small frying pan, melt butter and add shallots, cook on medium low heat until, soft and tender. Remove from pan, cool and set aside until needed.
    2. 2
      Preheat oven to 425 degrees F.
    3. 3
      In a large bowl stir together flour, baking powder, baking soda, sugar and salt.
    4. 4
      Cut in the shortening until it resembles fine bread crumbs, then stir in the cheese, cooled shallots and the mashed potatoes.
    5. 5
      Beat the egg and buttermilk together and pour into the flour, cheese and potato mixture all at once, stirring lightly until you have a soft sticky dough.
    6. 6
      Add the dough to a lightly floured surface and pat into a large circle about 3/4 to an inch thick. I use a water glass to cut out the dough.
    7. 7
      Place the scones on an ungreased cookie sheet and bake in a 425 degree oven for 10 - 12 minutes, until golden brown.

    Ratings & Reviews:

    • on March 05, 2014


      Mighty fine, I made my first scones! They were different than I expected, but when I checked the definition of "scone", all conditions were met. I loved the savory cheese. I'm glad I didn't obsess, rather I let things roll, and hoped all would turn out. Fortunately, if I had made any errors, no problems surfaced. The night before I had premeasured everything except the shallots, butter, buttermilk and eggs, so all my "cold" things were indeed cold, and the shallots cooled to barely warm before mixing. These were by far the easiest thing to turn out onto a pastry mat, and then reform to use all remaining dough. Thank you Baby Kato for giving me the encouragement in your Recipe Description to try this delicious recipe. Made for Rookie Recipe Tag.

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    • on February 03, 2013


      Outstanding. I made these to go along with a beef stew yesterday evening and they really were the hit if the meal. Like diner, I made 4 and DH and I each wiped out two. They worked well as dunkers to soak up the stew liquid. Perhaps not classy but certainly tasty, lol. My final comment: I want some more!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2012


      Wonderful flavorful and moist scones!!! Just loved the flavorful combo of the shallots and cheddar cheese in these scones. I made 1/2 of the recipe and had 4 nicely sized scones using my biscuit cutter. Served them with some scrambled eggs and sausage for a wonderful brunch. Thanks for sharing another great recipe BK. Made for Newest Tag Game.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Buttermilk, Cheese, Shallots & Potato Scones

    Serving Size: 1 (763 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 273.2
    Calories from Fat 143
    Total Fat 15.9 g
    Saturated Fat 7.3 g
    Cholesterol 50.1 mg
    Sodium 603.3 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 0.8 g
    Sugars 1.9 g
    Protein 9.3 g

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