Description
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.
- Freeze cooled scones for up to 2 months.
Nutrition
- Serving Size: 1 scone (based on 8 servings)
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 12 mg
