Publisher Photo
Publisher Photo
"These pretty biscuit-like wedges are very moist and flavorful," notes Judie Anglen, Riverton, Wyoming. "They're tasty slathered with butter, honey or jam...or use them as a base for creamed dishes," she suggests.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons cold butter
  • 1 cup mashed potatoes (with added milk and butter)
  • 1/3 cup milk
  • 1 egg

Directions

In a bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine potatoes, milk and egg; stir into the crumb mixture until a soft dough forms. Turn onto a floured surface; knead gently 10-12 minutes or until no longer sticky. Gently pat or roll dough into a 9-in. circle about 3/4 in. thick. Cut into 10-12 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes or until golden brown. Yield: 10-12 servings.
Originally published as Potato Scones in Quick Cooking September/October 1999, p47

Nutritional Facts

1 each: 130 calories, 4g fat (3g saturated fat), 28mg cholesterol, 386mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons cold butter
  • 1 cup mashed potatoes (with added milk and butter)
  • 1/3 cup milk
  • 1 egg
  1. In a bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine potatoes, milk and egg; stir into the crumb mixture until a soft dough forms. Turn onto a floured surface; knead gently 10-12 minutes or until no longer sticky. Gently pat or roll dough into a 9-in. circle about 3/4 in. thick. Cut into 10-12 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes or until golden brown. Yield: 10-12 servings.
Originally published as Potato Scones in Quick Cooking September/October 1999, p47

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