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Author Notes: This is a great way to use up leftover mashed potatoes. Just be sure to leave this portion unbuttered (no cream either, etc.) and unseasoned! Oh, and be sure to not use mashed potatoes that have had the peel left on!
To freeze, I wrap two scones together (one serving) in plastic wrap then place all the plastic-wrapped packages together in a freezer container. Bake them directly from frozen--just add a couple minutes to the baking time.
I've adapted this recipe from Favourite Dorset Recipes, edited by Amanda Persey. —Lauren Hairston
cups unbleached all-purpose flour
tablespoon baking powder
tablespoons unsalted butter, softened
ounces mashed potatoes
cup whole milk (approximately)
- Preheat oven to 425? Fahrenheit. Lightly dust a baking sheet with flour. Set aside.
- In a large mixing bowl, stir together the flour, salt and baking powder. Work in the butter until the mixture resembles coarse sand. Next, work in the potatoes.
- Make a well in the mixture and pour in the milk. Start with a little less than 1/4 cup and add more if you need it. Work the milk in, adding just enough so the mixture forms a cohesive dough when pressed together.
- Using a sheet of waxed paper, roll out the dough until it’s 1/2"-thick. Try to keep the shape as rectangular as possible. Trim the edges of the dough to make a rectangle, then cut the dough into twelve triangles.
- Transfer to a baking sheet and bake ten minutes, or until the scones are just starting to brown at the edges. I usually eat these immediately after they come out of the oven! Enjoy!