Potato Pete’s Potato Scones Recipe

Introduction

Potato Pete’s Potato Scones are soft, fluffy, and perfect for a cozy snack or a light meal. Made with leftover mashed potatoes, these scones have a tender crumb and can be enjoyed with sweet or savory fillings. They’re simple to make and bake up golden and delicious every time.

Ingredients

• Oil, for greasing
• 1 ⅓ cups (170 grams) all-purpose flour, plus more for dusting
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (113 grams) leftover mashed potatoes
• 2 tablespoons margarine or butter, cut into chunks, at room temperature
• 3 to 5 tablespoons milk, plus extra for glazing
• 3 tablespoons unsweetened cocoa powder
• 3 ½ tablespoons margarine or butter, at room temperature
• 1 tablespoon sugar
• 1 teaspoon milk
• 1 cup (30 grams) grated cabbage
• ⅔ cup (30 grams) grated carrots
• 2 tablespoons onion chutney

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and grease a large baking sheet to prepare for the scones.
2. Step 2: Sift the flour, sugar, baking powder, and salt into a large bowl. Add the mashed potatoes and mix well to combine.
3. Step 3: Rub in the margarine or butter with your fingers until the mixture resembles crumbs. Add 3 tablespoons of milk and gently work the mixture to form a soft dough. If needed, add 1 or 2 more tablespoons of milk to achieve the right consistency.
4. Step 4: Lightly flour a surface and rolling pin, then roll out the dough to about ⅓-inch thickness. Cut out 12 circles using a 2-inch cookie cutter.
5. Step 5: Brush the tops of the cut scones with a little milk to glaze them. Place the scones on the prepared baking sheet, spacing them about 1 ½ inches apart.
6. Step 6: Bake the scones for approximately 15 minutes or until they turn golden on top. Transfer them to a wire rack to cool.
7. Step 7: Prepare your desired filling. For the sweet version, mix cocoa powder, margarine, sugar, and milk thoroughly in a small bowl. For the savory option, combine grated cabbage, grated carrots, and onion chutney loosely in a bowl.
8. Step 8: Once the scones are cool, spread your chosen filling on half of them and then sandwich with the remaining scones.

Tips & Variations

• For a richer flavor, use butter instead of margarine throughout the recipe.
• Try adding herbs like chives or parsley to the dough for an herby twist.
• Leftover scones can be lightly toasted before serving to refresh their texture.
• Customize fillings with cream cheese, smoked salmon, or jam for different taste profiles.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones without filling, wrapped tightly, for up to one month. Thaw at room temperature and reheat in a toaster or oven before adding filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mashed potatoes instead of leftovers?

Yes, freshly mashed potatoes work fine. Just make sure they’re cooled to avoid making the dough too sticky.

Can I make the scones gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. The texture may vary slightly but it will still be tasty.

Potato Pete’s Potato Scones Recipe

---

★★★★★

4.7 from 67 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 12 scones (makes 6 sandwiches) 1x

Pin Recipe

Print Recipe

Description

Potato Pete’s Potato Scones are soft and fluffy scones made with leftover mashed potatoes and enriched with margarine or butter. These versatile scones can be enjoyed sweet with a rich cocoa filling or savory with a fresh vegetable chutney mix. Perfect for a comforting snack or a unique sandwich option, these scones bring a delightful twist to traditional potato recipes with easy-to-follow steps and simple ingredients.

---

Ingredients

Scale 1x2x3x

Scones

• Oil, for greasing
• 1 ⅓ cups (170 grams) all-purpose flour, plus more for dusting
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (113 grams) leftover mashed potatoes
• 2 tablespoons margarine or butter, cut into chunks, at room temperature
• 3 to 5 tablespoons milk, plus extra for glazing

Sweet Filling

• 3 tablespoons unsweetened cocoa powder
• 3 ½ tablespoons margarine or butter, at room temperature
• 1 tablespoon sugar
• 1 teaspoon milk

Savory Filling

• 1 cup (30 grams) grated cabbage
• ⅔ cup (30 grams) grated carrots
• 2 tablespoons onion chutney

---

Instructions

1. Prepare the scones: Grease a large baking sheet and preheat the oven to 400°F (200°C) to ensure it’s ready for baking.
2. Mix dry ingredients and dough: Sift together flour, sugar, baking powder, and salt into a large bowl. Add the leftover mashed potatoes and mix well. Rub in the margarine or butter with your fingers until the mixture resembles crumbs. Gradually add 3 tablespoons of milk and gently work the mixture to form a soft dough, adding 1 or 2 more tablespoons of milk if the dough feels too dry.
3. Roll and cut scones: Lightly flour your work surface and rolling pin. Roll the dough out to about ⅓-inch thickness. Using a 2-inch cookie cutter, cut out 12 circles from the dough. Brush the tops of the scones lightly with additional milk for a glossy finish.
4. Bake the scones: Place the scones about 1 ½ inches apart on the prepared baking sheet. Bake in the preheated oven for about 15 minutes or until they turn golden on top. Once baked, transfer them to a wire rack to cool completely.
5. Prepare the fillings: For the sweet filling, thoroughly mix together cocoa powder, margarine, sugar, and milk in a small bowl until smooth. For the savory option, loosely combine the grated cabbage, grated carrots, and onion chutney in another bowl.
6. Assemble the sandwiches: Once the scones have cooled, spread or spoon your chosen filling over half of the scones. Top each with a remaining scone to create sandwich-style treats ready to be enjoyed.

Notes

• Leftover mashed potatoes work best when they are smooth and free of large lumps for an even dough texture.
• Adjust milk quantity carefully to get a soft but not sticky dough.
• Use a lightly floured surface to prevent the dough from sticking when rolling out.
• These scones are best served the same day but can be stored in an airtight container for up to 2 days.
• Feel free to experiment with different fillings such as cheese and herbs or jam for added variety.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: British

Keywords: potato scones, baked scones, potato recipe, sweet and savory scones, leftover mashed potato recipe, British snack