Scottish Potato Scones
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
16 scones
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Course
Side Dish
Scottish Potato Scones
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Delicious buttery Scottish Potato Scones recipe. No breakfast is complete without these thin and airy Scottish Potato Scones that are potato packed.
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Ingredients
- 1.5 lbs (680 g.) Boomer Gold varietal by The Little Potato Company (left whole) OR 3 cups of leftover mashed Little potatoes (any varietal)
- 1/4 cup (57.5 g.) unsalted buttter
- 1 tsp kosher salt or fine sea salt
- 1/3-1/2 cup (43-64 grams) all-purpose flour
Notes
- * "a dough is formed" aka a dough that you're able to roll the dough out when it's dusted with a small amount of flour. The dough can't be too sticky otherwise it's impossible to roll. If too much flour is added then the dough becomes incredibly tough and the potato flavour is lost.
- ** If the scones are stacked and then frozen they won't separate from each other when it comes time to reheat them.
- *** TARRAGON CREAM RECIPE:
- Mix together 1 cup of sour cream with 3 tbsp of finely chopped tarragon and the juice from 1/2 medium lemon. Stir in a pinch of kosher salt and fresh ground black pepper.
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