Bread Recipes
Idaho® Potato Scones
Serve these Idaho® Potato Scones with a dollop of your favorite jam or preserves.
Yield: 6 servings
Ingredients
- 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
Instructions
- In a medium stockpot, in water to cover, over high heat, cook potatoes for about 15 minutes, or until fork-tender.
- Drain potatoes and transfer to a mixing bowl.
- With an electric mixer, beat potatoes until smooth.
- Add salt, butter and flour, and mix to combine. Turn mixture out onto a lightly floured board and knead until smooth.
- 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.
- Heat a large skillet or griddle over medium heat until hot. Spray skillet lightly with cooking spray.
- Cook each scone until lightly browned on the bottom, then flip and brown the other side.
- Serve warm.
Notes
Estimated Per serving: 165 calories, 4 g fat, 0 mg cholesterol, 3 g protein, 404 mg sodium, 29 g carbohydrates
Attribution
Recipe and photo used with permission from:
Idaho Potato Commission
Recipe by Catherine Wallace, Chef, Nipomo, CA.