I make these potato scones whenever I have leftover mashed potatoes and want something warm and comforting. They are soft on the inside, lightly crisp on the outside, and perfect for breakfast, brunch, or as a savory side. I love how simple ingredients turn into something so satisfying and versatile.
Why You’ll Love This Recipe
I love this recipe because it transforms basic pantry staples into tender, golden scones in no time. I don’t need any fancy equipment, and the dough comes together quickly in one bowl. I also enjoy how flexible it is — I can serve them with eggs for breakfast or alongside soups and stews for dinner. The texture is soft and fluffy inside with a delicate crisp crust that I always find irresistible.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups mashed potatoes (about 450 g, cooled and smooth) 1 cup all-purpose flour (125 g), plus extra for dusting 2 tablespoons unsalted butter (30 g), melted 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon baking powder
directions
I place the mashed potatoes in a large mixing bowl and make sure they are smooth with no lumps.
I add the melted butter, salt, pepper, and baking powder, mixing until fully combined.
I gradually stir in the flour until a soft dough forms. If the dough feels sticky, I add a little more flour, one tablespoon at a time.
I lightly flour a work surface and gently roll out the dough to about 1/2-inch (1.25 cm) thickness.
I cut the dough into rounds or triangles, depending on my preference.
I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
I cook the scones for about 3–4 minutes on each side until golden brown and heated through.
I serve them warm, straight from the pan.
Servings and timing
I usually get about 6–8 medium scones from this recipe.
Prep time: 10 minutes Cook time: 8–10 minutes Total time: About 20 minutes
Variations
I sometimes mix in chopped fresh chives or green onions for extra flavor. I like adding a handful of shredded cheddar cheese to make them richer and more savory. If I want a slightly crispier finish, I brush the tops with a little extra melted butter before cooking. For a gluten-free version, I substitute the all-purpose flour with a gluten-free flour blend that I trust for baking.
storage/reheating
I store leftover potato scones in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium-low heat for a few minutes on each side until heated through. I can also reheat them in a 350°F (175°C) oven for about 8–10 minutes. If I want to freeze them, I let them cool completely and freeze them in a single layer before transferring to a freezer-safe bag for up to 2 months.
FAQs
Can I use instant mashed potatoes?
I can use instant mashed potatoes, but I make sure they are thick and not overly creamy. If they are too soft, I add a little extra flour to balance the texture.
Can I bake these instead of frying?
I can bake them at 400°F (200°C) for about 15–20 minutes, flipping halfway through, though I find the skillet method gives a better golden crust.
Why is my dough too sticky?
If my dough feels sticky, it usually means the mashed potatoes contain too much moisture. I add small amounts of flour until the dough is soft but manageable.
Can I make the dough ahead of time?
I can prepare the dough a few hours in advance and keep it covered in the refrigerator. I let it sit at room temperature for a few minutes before rolling it out.
What can I serve with potato scones?
I like serving them with fried eggs, smoked salmon, sausage, or even a simple spread of butter. They also pair wonderfully with soups and stews.
Conclusion
I find potato scones to be one of the easiest and most comforting ways to use leftover mashed potatoes. With simple ingredients and quick cooking time, I always end up with soft, golden scones that work for any meal of the day. Once I start making them, they quickly become a regular favorite in my kitchen.
Soft and comforting potato scones made from leftover mashed potatoes, lightly crisp on the outside and fluffy on the inside, perfect for breakfast, brunch, or as a savory side.
Ingredients
2 cups mashed potatoes (about 450 g, cooled and smooth)
1 cup all-purpose flour (125 g), plus extra for dusting
2 tablespoons unsalted butter (30 g), melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon baking powder
Instructions
Place the mashed potatoes in a large mixing bowl and ensure they are smooth with no lumps.
Add the melted butter, salt, pepper, and baking powder. Mix until fully combined.
Gradually stir in the flour until a soft dough forms. If sticky, add more flour one tablespoon at a time.
Lightly flour a work surface and roll out the dough to about 1/2-inch (1.25 cm) thickness.
Cut into rounds or triangles as preferred.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Cook for 3–4 minutes per side until golden brown and heated through.
Serve warm straight from the pan.
Notes
Add chopped chives or green onions for extra flavor.
Mix in shredded cheddar cheese for a richer taste.
Brush with extra melted butter before cooking for a crispier finish.
Substitute with a gluten-free flour blend if needed.
Store in an airtight container in the refrigerator for up to 3 days.
