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.

Ingredients

Scale

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

Instructions

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