Potato Pete’s Potato Scones Recipe

Introduction

Potato Pete’s Potato Scones are a delightful twist on traditional scones, incorporating leftover mashed potatoes for a tender texture. Perfect for both sweet and savory cravings, these versatile scones can be enjoyed as a snack or light meal.

Ingredients

• Oil, for greasing
• 1 1/3 cups (170 grams) all-purpose flour, plus more for dusting
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 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 (for sweet filling)
• 3 1/2 tablespoons margarine or butter, at room temperature (for sweet filling)
• 1 tablespoon sugar (for sweet filling)
• 1 teaspoon milk (for sweet filling)
• 1 cup (30 grams) grated cabbage (for savory filling)
• 2/3 cup (30 grams) grated carrots (for savory filling)
• 2 tablespoons onion chutney (for savory filling)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and grease a large baking sheet.
2. Step 2: In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the mashed potatoes and mix well.
3. Step 3: Rub the margarine or butter into the flour mixture with your fingers until it resembles coarse crumbs.
4. Step 4: Add 3 tablespoons of milk and gently work the mixture to form a soft dough, adding 1 or 2 more tablespoons of milk if needed.
5. Step 5: On a lightly floured surface, roll out the dough to about ⅓-inch thick. Cut into 12 circles using a 2-inch cookie cutter.
6. Step 6: Brush the tops of the scones with a little milk to glaze, then place them about 1 1/2 inches apart on the prepared baking sheet.
7. Step 7: Bake for about 15 minutes, or until golden on top. Transfer to a wire rack to cool completely.
8. Step 8: For the sweet filling, mix cocoa powder, margarine, sugar, and milk in a small bowl until smooth. For the savory filling, combine grated cabbage, carrots, and onion chutney.
9. Step 9: Once the scones are cool, spread your chosen filling on half of them and top with the remaining scones to make sandwiches.

Tips & Variations

• Use cold butter or margarine for a flakier texture when rubbing it into the flour.
• Leftover mashed potatoes add moisture; fresh potatoes can be used but may require slightly more flour.
• Try adding herbs or cheese to the dough for an extra savory twist.
• For a sweeter option, add a dash of cinnamon or vanilla to the cocoa filling.

Storage

Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them unfilled for up to 1 month and defrost before filling. Reheat filled scones gently in a low oven or microwave to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of leftover mashed potatoes?

Yes, freshly mashed potatoes can be used, but they should be well cooled and mashed smoothly. You might need to adjust the amount of flour slightly to achieve the right dough texture.

Can these scones be made dairy-free?

Absolutely. Substitute margarine or a dairy-free butter alternative and use plant-based milk to keep the scones dairy-free while maintaining moisture and flavor.

Potato Pete’s Potato Scones Recipe

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★★★★★

4.4 from 67 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: 12 scones (6 sandwiches) 1x
• Diet: Vegetarian

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Description

Potato Pete’s Potato Scones are a delightful treat that combines soft, fluffy scones made with leftover mashed potatoes with your choice of a sweet cocoa or savory vegetable filling. Baked to golden perfection, these versatile scones are perfect for a comforting snack or a unique tea-time sandwich option.

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Ingredients

Scale 1x2x3x

Scones

• Oil, for greasing
• 1 1/3 cups (170 grams) all-purpose flour, plus more for dusting
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 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 1/2 tablespoons margarine or butter, at room temperature
• 1 tablespoon sugar
• 1 teaspoon milk

Savory Filling

• 1 cup (30 grams) grated cabbage
• 2/3 cup (30 grams) grated carrots
• 2 tablespoons onion chutney

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Instructions

1. Prepare the scones: Grease a large baking sheet and preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
2. Mix dry ingredients and add potatoes: Sift the flour, sugar, baking powder, and salt into a large bowl. Add the mashed potatoes and mix well to combine evenly.
3. Incorporate margarine and milk: Rub in the margarine or butter with your fingers until the mixture resembles coarse crumbs. Then add 3 tablespoons of milk and gently work the dough, adding up to 2 more tablespoons of milk as needed, until you have a soft dough.
4. Roll and cut scones: On a floured surface, roll out the dough with a lightly floured rolling pin until about ⅓-inch thick. Cut into 12 circles using a 2-inch cookie cutter.
5. Glaze and bake: Brush the tops of the scones with a little extra milk for glazing. Place them about 1 1/2 inches apart on the baking sheet and bake in the preheated oven for about 15 minutes or until golden on top. Transfer to a wire rack to cool completely.
6. Prepare the fillings: For the sweet filling, mix together cocoa powder, margarine, sugar, and milk until smooth. For the savory filling, combine grated cabbage, grated carrots, and onion chutney loosely in a bowl.
7. Assemble the sandwiches: Once the scones are cooled, spread your chosen filling on half of them, then top with the remaining scones to create sandwiches. Serve immediately or keep refrigerated for later enjoyment.

Notes

• This recipe uses leftover mashed potatoes to keep the scones moist and tender.
• You can customize the filling to your preference—try cream cheese or jam for additional variations.
• Ensure the scones are fully cooled before assembling sandwiches to prevent the filling from melting or the scones becoming soggy.
• These scones freeze well; store assembled or unassembled scones in airtight containers and thaw before serving.
• Use a cookie cutter to create uniform scone sizes for even baking and neat sandwiches.

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

Keywords: Potato scones, potato sandwiches, savory scones, sweet scones, cabbage carrot chutney filling, cocoa filling, baked scones, leftover mashed potato recipe