Recipe by Crafty Lady 13
The excellent cheese flavor of these biscuit-like scones goes so well with soups and chilies. It's also a great way to use up leftover mashed potatoes. Best served warm.
Top Review by LonghornMama
Yum! These are so good, and a great way to use leftover mashed potatoes. As is, the recipe is wonderful and would be a great addition to breakfast, soup, chili, whatever. I made a couple of minor changes, using buttermilk instead of milk and adding cut up breakfast sausage to replicate a similar King Arthur recipe I made the other day. Since I always have leftover mashed potatoes in the freezer, this just became my go to recipe! Love that the potatoes keep the scones tender on the inside but they're still crispy on the outside. Doubled the recipe, patted on parchment covered baking sheet into a rectangle, then separated into 12 squares. Baked 23 minutes. These heat up really well, too. Thanks for sharing the recipe!
- 1 1⁄2 cups all-purpose flour
- 2 1⁄4 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄4 cup cold hard butter or 1⁄4 cup margarine
- 1⁄3 cup sharp cheddar cheese, grated
- 2⁄3 cup leftover mashed potatoes
- 1⁄4 cup milk
- 1 egg yolk, fork-beaten (optional)
Directions See How It's Made
- Combine flour, baking powder and salt in a medium bowl.
- Cut in butter (or margarine) until consistency of coarse crumbs.
- Add cheese. Stir.
- Combine potatoes and milk in small bowl. Add to flour mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 6 times.
- Shape into flat disc. Roll or press out to 8 inch circle, about 1/2 inch thick. Place on greased baking sheet.
- Brush surface with egg yolk. Score circle into 6 wedges. Bake in 425 degree F oven for about 20 minutes until risen and golden.
- Cut or break apart at score marks.