Buttermilk, Cheese, Shallots & Potato Scones

Recipe by Baby Kato
READY IN: 27mins
YIELD: 8 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Preheat oven to 425 degrees F.
  • In a large bowl stir together flour, baking powder, baking soda, sugar and salt.
  • Cut in the shortening until it resembles fine bread crumbs, then stir in the cheese, cooled shallots and the mashed potatoes.
  • 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.
  • 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.
  • Place the scones on an ungreased cookie sheet and bake in a 425 degree oven for 10 - 12 minutes, until golden brown.
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