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
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
- Prepare the scones: Grease a large baking sheet and preheat the oven to 400°F (200°C) to ensure it’s ready for baking.
- 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.
- 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.
- 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.
- 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.
- 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
