Potato Cheddar Scones
Elevate your brunch game with these irresistible Potato Cheddar Scones—a hearty, savory twist on the classic baked treat. Made with creamy mashed potatoes, sharp cheddar cheese, and a hint of scallion for optional brightness, these scones strike the perfect balance between rich flavor and tender texture. The cold butter worked into the flour creates a delightfully flaky crumb, while a golden-brown egg wash finish adds a touch of elegance. Ready in under an hour, these easy-to-make scones are perfect for cozy breakfasts, afternoon snacks, or entertaining guests. Serve them warm with a pat of butter or alongside soups and stews for a comforting pairing. Keywords: potato cheddar scones, savory scones recipe, mashed potato scones, brunch ideas, homemade baked goods, cheddar scallion scones.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cut into cubes)
- 1 cup Mashed potatoes (plain, unseasoned)
- 1 cup Sharp cheddar cheese (shredded)
- 0.25 cup Scallions (chopped, optional)
- 0.5 cup Heavy cream
- 1 unit Egg (large, for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Stir in the mashed potatoes, shredded cheddar cheese, and chopped scallions (if using). Mix until evenly distributed.
Gradually add the heavy cream and mix until the dough starts to come together. Be careful not to overmix; the dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges (like slicing a pizza). Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
In a small bowl, beat the egg with the water to make an egg wash. Brush the tops of the scones lightly with the egg wash to help them brown in the oven.
Bake the scones in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 4.7 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 923 mg | 71% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
