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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

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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.

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Questions

What is Potato Scone?

A traditional griddle bread made from mashed potatoes and flour, cooked on a skillet until golden brown. This reference files it under British breakfast: made on the stovetop, rated easy and about 25 minutes start to finish.

Is there a substitute for baking powder in Potato Scone?

The entry for Potato Scone calls for 1/4 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Potato Scone dairy-free?

Yes. The dairy in Potato Scone 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 Potato Scone 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 what is left of Potato Scone within two hours and eat it 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. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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