Wednesday, March 2, 2016

Potato Scones

Potato Scones
Yes yes....Kayle sees a new potato recipe and feels the need to make it. Don't give me as hard of a time as Michael does about it, mmkay? Cuz really...don't we all love potatoes? And my love means I share potato recipes with all of you soooo...I think it's a win win for all of us.
Potato Scones
Now...I had never heard of potato scones before. Google tells me they're Scottish...which makes sense (I've been watching a lot of Outlander and I've read the books so obviously I'm an expert on Scots lol). I'm not Scottish at all (to my knowledge...although those ancestry commercials for DNA testing make me consistently curious as to what my results would be) but I am Irish. And St. Patrick's Day is coming up. And you know...potatoes are like a big deal for Ireland (which is like pretty similar to Scotland really...they both speak Gaelic and are in similar areas and yeah...) So I think these potato scones are perfect for the occasion, really.
Potato Scones
They're a comfort food I didn't even know existed. They're made from mashed potatoes and normal scone/biscuity-y ingredients and then...they're fried in a skillet (I prefer cast iron for this sort of job. Makes me feel very pioneer-y.) And you serve them with butter. And they're darned delicious. Crisp and fried on the outside, and shining with melted butter, and then they're chewy and potato-y on the inside. I loved them.
Potato Scones

Need I say more?

Potato Scones

Potato Scones
Makes about 9 scones.
  • 1 cup all purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1 tbsp. cold butter + more for frying and serving
  • 8 oz. leftover, cold, mashed potatoes
  • 2 tbsp. milk + more if needed
  • Whisk together the flour, salt, and baking powder.
  • Cut the 1 tbsp. of butter into small pieces and, using your fingers, rub it into the dry ingredients until the mixture resembles course crumbles and there are no pieces of butter larger than a pea.
  • Mix in the cold mashed potatoes with a fork until evenly combined.
  • Make a well in the center of the dough and pour in the milk. Mix the flour into the milk until you can form a ball with the dough-if needed you can add a bit more milk.
  • On a floured surface knead the dough until smooth. Roll into a circle that's about 1/4 of an inch thick and cut into triangles. 
  • Place a dab of butter in a cast iron skillet and heat over medium heat-being careful not to burn the butter (and adding more during the process as needed). Fry the scones approx. 3 minutes on each side until golden brown (I had to do a few batches, as you don't want to overcrowd the pan). 
  • Serve hot with a bit of butter on top!
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, you can reheat in the microwave (or in the oven for extra crispness).
Potato Scones
I could totally get on board with St. Patrick's Day if it just involved eating all the potatoes.
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