Idaho® Potato Scones

Serve these Idaho® Potato Scones with a dollop of your favorite jam or preserves.

Idaho Potato Scones


  • 1 1/2 pounds Idaho® potatoes, peeled and quartered
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 3/4 cup all-purpose flour (plus extra for rolling out scones)
  • Cooking spray


  1. In a medium stockpot, in water to cover, over high heat, cook potatoes for about 15 minutes, or until fork-tender.
  2. Drain potatoes and transfer to a mixing bowl.
  3. With an electric mixer, beat potatoes until smooth.
  4. Add salt, butter and flour, and mix to combine. Turn mixture out onto a lightly floured board and knead until smooth.
  5. Divide mixture into four portions. Using a rolling pin, roll and flatten each portion into the size of a dinner plate. Cut each dough round into quarters and prick them with a fork.
  6. Heat a large skillet or griddle over medium heat until hot. Spray skillet lightly with cooking spray.
  7. Cook each scone until lightly browned on the bottom, then flip and brown the other side.
  8. Serve warm.

Yield: 6 servings

Estimated Nutritional Analysis per Serving: 165 calories, 4 g fat, 0 mg cholesterol, 3 g protein, 404 mg sodium, 29 g carbohydrates

Recipe by Catherine Wallace, Chef, Nipomo, CA.

Recipe and photo used with permission from: Idaho Potato Commission