If there’s one recipe that guarantees pure comfort and big flavor using just a handful of humble ingredients, it’s Potato Scones. This Scottish favorite turns creamy mashed potatoes into golden, tender scones you can enjoy warm from the pan—whether as a hearty breakfast, a cozy snack, or the perfect side with your favorite soup. Imagine fluffy rounds with a crisp exterior, irresistibly inviting and endlessly versatile. Potato Scones are quick to make, a dream for using up leftovers, and a delicious window into a beloved food tradition.
Ingredients You’ll Need
What’s magical about Potato Scones is how such everyday pantry staples meld together to create something so special. Each ingredient plays a small but important part in the taste, texture, and signature golden hue of these scones.
- Mashed potatoes (1 cup, plain, cooled): These are the heart of the scones—use leftover mash (without added cream or gravy) for perfect results.
- All-purpose flour (1 cup): The flour gives these scones body and helps them hold their shape when rolled and cooked.
- Unsalted butter (2 tablespoons, softened): This adds richness and keeps the texture tender; cream cheese is a fun swap for a twist!
- Salt (1/2 teaspoon): Essential for bringing out the flavor—don’t skip it!
- Baking powder (1/4 teaspoon): Just a touch helps the scones stay light rather than dense.
- Extra flour (for rolling): A little on the board makes shaping easy and prevents sticking.
How to Make Potato Scones
Step 1: Mix the Dough
Start by grabbing a medium mixing bowl. Combine the cooled, plain mashed potatoes with the flour, softened butter, salt, and baking powder. Use a wooden spoon or your hands to mix everything until a soft, slightly sticky dough forms. The dough should hold together without being too wet—if it’s overly sticky, sprinkle in a touch more flour.
Step 2: Shape and Roll
Lightly dust your work surface with flour to keep the dough from sticking. Turn the dough out onto the floured surface and gently pat or roll it out to about 1/4-inch thickness. You can use a rolling pin or your hands—the dough is forgiving. Cut the dough into triangles or classic rounds, depending on your mood and style.
Step 3: Cook the Scones
Preheat a nonstick skillet or griddle over medium heat—no oil needed. Once hot, place the cut scones in batches, making sure there’s enough space so they don’t overlap. Cook for 3–4 minutes per side, flipping when the bottoms turn golden brown. You’re looking for a crispy surface and a tender, steamy center. If needed, adjust the heat to prevent scorching.
Step 4: Serve Warm
Move the finished Potato Scones to a clean towel or plate as you go, stacking them gently. They’re best enjoyed warm from the skillet, with butter melting into every bite or a dollop of jam for a touch of sweetness.
How to Serve Potato Scones
Garnishes
A pat of butter is traditional, but you can jazz up Potato Scones with so many toppings. Try a sprinkle of chopped chives, a spoonful of crème fraîche, or even a dab of tangy tomato chutney to brighten up each bite. Freshly cracked black pepper or smoked sea salt can also add that little extra wow.
Side Dishes
Potato Scones shine in a traditional Scottish breakfast alongside eggs, grilled tomatoes, beans, and sausage. They’re also a heavenly side for soups or stews, turning a weeknight dinner into something memorable. Think of them whenever you have fried or scrambled eggs—they’re made for sopping up runny yolks.
Creative Ways to Present
Take your Potato Scones beyond breakfast! Cut them smaller to use as appetizers, topped with smoked salmon and dill. Or sandwich them with sharp cheddar for a savory snack. For something sweet, serve them with clotted cream and berry jam—almost like a British cream tea, but with a twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have Potato Scones left over, let them cool before transferring to an airtight container. They’ll keep beautifully in the fridge for three days—absolutely perfect for last-minute breakfasts or snacks.
Freezing
Potato Scones freeze wonderfully. Once completely cooled, layer them with parchment paper and seal in a zip-top bag. Freeze for up to one month. When you’re craving a quick treat, just pull out what you need and let them thaw.
Reheating
The best way to revive Potato Scones is in a skillet over medium-low heat—just a minute or two per side to restore that lovely crust and warm interior. You can also use a toaster or brief blast in the oven. Avoid microwaving if you want to keep them crisp.
FAQs
Can I use instant mashed potatoes for Potato Scones?
Yes, you can! Just make sure they’re prepared plain without added milk, cream, or garlic. The texture might be slightly different, but your scones will still be tasty.
Do Potato Scones work with gluten-free flour?
They certainly can. Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour, and check your baking powder is gluten-free as well. Results may be slightly more delicate but still delicious.
Can I add cheese or herbs to the dough?
Absolutely! A handful of shredded cheddar, cooked bacon, chives, or fresh herbs mixed into the dough will take your Potato Scones in a whole new flavor direction. Just keep the ratios similar so the dough isn’t too wet.
What’s the best way to keep Potato Scones warm for a group?
Stack the cooked scones on a heatproof plate and cover with a clean towel, then place them in a low (200°F/90°C) oven as you finish the batch. This keeps them warm and soft for serving.
Can Potato Scones be made vegan?
Yes! Swap the butter for a plant-based alternative and use plant milk if your mashed potatoes need loosening. The result is still beautifully soft and satisfying.
Final Thoughts
There’s a certain joy in making Potato Scones—simple ingredients, quick technique, and pure comfort. No matter how you choose to serve or share them, they bring a taste of tradition and a whole lot of heart to the table. Try making a batch soon; you’ll see why this recipe is such a cherished favorite!
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Potato Scones Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 scones
- Category: Side Dish
- Method: Stovetop
- Cuisine: Scottish
- Diet: Vegetarian
Description
These Potato Scones are a delightful addition to any breakfast or brunch. With a tender, savory interior and a crispy exterior, they are a perfect way to use up leftover mashed potatoes. Enjoy them warm with butter or jam for a truly comforting treat.
Ingredients
Mashed Potatoes:
- 1 cup mashed potatoes (plain, cooled)
Flour Mixture:
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter (softened)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Additional:
- Extra flour for rolling
Instructions
- Mix the Dough: In a mixing bowl, combine the mashed potatoes, flour, butter, salt, and baking powder. Mix until a soft dough forms.
- Roll Out: Lightly flour a work surface and roll out the dough to about 1/4-inch thickness.
- Cut and Cook: Cut the dough into triangles or rounds. Heat a nonstick skillet or griddle over medium heat and cook the scones for 3–4 minutes per side, or until golden brown and cooked through.
- Serve: Serve warm with butter or jam.
Notes
- Use leftover mashed potatoes, but avoid using ones with cream or gravy.
- For a richer flavor, substitute part of the butter with cream cheese.
- Potato scones are traditionally served as part of a Scottish breakfast but are also great as a snack or side dish.
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