Potato Scones Recipe

Mashed potatoes: These form the base of the scones, providing a soft and fluffy texture.

All-purpose flour: This helps to bind the ingredients together and gives structure to the scones.

Salt: Enhances the flavor of the scones.

Melted butter: Adds richness and helps to create a tender crumb.

When mixing the mashed potatoes with the flour, ensure the potatoes are completely cooled. This prevents the dough from becoming too sticky and difficult to handle. Additionally, when rolling out the dough, use a light touch and avoid overworking it to maintain a tender texture in the scones.

• mashed potatoes - Substitute with mashed sweet potatoes: Sweet potatoes provide a similar texture and a slightly sweeter flavor, which can add a unique twist to the scones.

• mashed potatoes - Substitute with mashed cauliflower: Cauliflower is a low-carb alternative that mimics the texture of mashed potatoes while offering a lighter taste.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same amount for a similar salty flavor.

• melted butter - Substitute with melted coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor and similar fat content.

• melted butter - Substitute with olive oil: Olive oil provides a different but pleasant flavor and is a healthier fat option.

• Allow the potato scones to cool completely on a wire rack before storing.
• Place the cooled scones in an airtight container, separating layers with parchment paper to prevent sticking.
• Store the container in a cool, dry place for up to 2 days for optimal freshness.
• For longer storage, wrap each scone individually in plastic wrap or aluminum foil.
• Place the wrapped scones in a resealable freezer bag, removing as much air as possible before sealing.
• Label the bag with the date and contents to keep track of freshness.
• Freeze the scones for up to 3 months.
• To reheat, thaw the scones at room temperature for about 1 hour.
• Warm the scones in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
• Alternatively, reheat in a microwave on a microwave-safe plate for 20-30 seconds, checking for desired warmth.

• Preheat your oven to 350°F (175°C). Place the potato scones on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are heated through and slightly crispy on the edges.

• Use a toaster oven set to 350°F (175°C). Place the potato scones directly on the rack or on a small baking tray. Heat for 8-10 minutes, checking halfway through to ensure they don't overcook.

• For a quick reheat, use a microwave. Place the potato scones on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking after the first minute to avoid making them too soft.

• Reheat on the stovetop by placing a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the potato scones in the skillet and cook for 2-3 minutes on each side until they are warmed through and slightly crispy.

• Use an air fryer set to 350°F (175°C). Place the potato scones in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the mashed potatoes, flour, salt, and melted butter.

• Measuring cups: Essential for accurately measuring the mashed potatoes and flour.

• Measuring spoons: Necessary for measuring the salt.

• Wooden spoon: Handy for mixing the ingredients together.

• Rolling pin: Used to roll out the dough to the desired thickness.

• Floured surface: Provides a non-stick area to roll out the dough.

• Round cutter: Optional tool for cutting the dough into round shapes.

• Frying pan: Used to cook the scones until they are golden brown.

• Spatula: Helps in flipping the scones while cooking.

• Pastry brush: Useful for brushing melted butter onto the scones if desired.

Prepare ingredients in advance: Measure out the flour, salt, and butter ahead of time to streamline the process.

Use leftover mashed potatoes: Save time by using leftover mashed potatoes from a previous meal.

Preheat the pan: Ensure the frying pan is hot before you start cooking to reduce waiting time.

Cut uniformly: Use a round cutter or cut into even triangles for consistent cooking.

Batch cooking: Cook multiple scones at once in a large frying pan to save time.