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Potato Scone

A traditional griddle bread made from mashed potatoes and flour, cooked on a skillet until golden brown.

25 minEasyServes 4180 cal/serving

BritishBreakfastStovetopVegetarianHalal-friendlyNut-FreeEgg-FreeSoy-FreeLow-SugarLow-SodiumPork-FreeAlcohol-Free

Ingredients

  • 2 cups mashed potatoes, warmed
  • 2 tbsp unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/2 tsp fine salt
  • 1/4 tsp baking powder

Instructions

  1. 1

    Mix 2 cups warmed mashed potatoes, 2 tbsp melted unsalted butter, 1/2 tsp fine salt, and 1/4 tsp baking powder in a bowl until smooth.

  2. 2

    Gradually knead in 1/2 cup all-purpose flour to form a soft dough.

  3. 3

    Turn dough onto a lightly floured surface and roll into a circle about a quarter-inch thick.

  4. 4

    Cut the dough into four equal triangles.

  5. 5

    Cook on an ungreased griddle over medium heat for 3 to 4 minutes per side until golden brown.

Questions

Can I make Potato Scone dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Potato Scone gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Potato Scone keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Potato Scone?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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