#potatoescones

[eaglebaconraptor-blog]

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[touchofflour]

Herb & Cheese Potato Scones

It’s a potatotastic day! Here we are and it’s mid-week wednesday and today’s post is going to be a mixture of baking I guess you can kinda of classify it as such once again we are going across the Atlantic and grab a dish that is very Scottish in nature and blend it a bit with my American charm ^_~ We are making Potato Scones today! So let’s get started as always I will tell you my modifications so that you can learn the basics and change up the recipe as you see fit.

  Ingredients

  For The Potato Scones

  3 Medium sized sliced potatoes (non-peeled but you can peel them)

  1 Teaspoon of salt

  2 Tablespoons of butter (You may need extra to grease the pan but add this while potatoes are hot)

  1 ½  Cup of plain flour (This is a estimate you may need a little more or less also don’t forget to dust your board)

  Fresh rosemary leaves chopped (This is my added ingredient)

  Fresh basil leaves chopped (Another added ingredient of mine)

  Fresh peppermint leaves chopped (Again an ingredient I added)

  Sharp cheddar cheese grated (I added this in when the potatoes were still hot so it melted)

  Pinch of mozzarella shredded (I did the same as the cheddar cheese added while potatoes were hot)

  For The Garlic Butter

  1 Clove of garlic diced

  A bit of whipped butter in a tiny bowl or dish (Amount varies on how many servings you need)

  Little bit of horseradish

Now that you have a lovely view of what ingredients you will need listed out before you and the categories on which ingredients apply to the scones themselves and what applies to the topping/spread you may use an alternative to the garlic butter if you so choose for whatever reason you have this is not a requirement just my choice on what I ate with my potato scones, also if you are serving these to guest it maybe best to offer an alternative for them so they have choices on what to add to their scones. I like offering options to people if I am serving more than just myself and others in my household who may not like garlic butter. Just means more  for me to save for later on some bread XD Anyways it’s time to move on to the steps on how to cook these yummy potato scones I know just reading this is making you hungry because as I am writing this it sure is making my stomach growl a bit. LOL

  For Steps For Making The Potato Scones

  Step 1: This is a very important step cook your potatoes (If you slice them they will cook faster) for about 20 minutes in boiling water, some people salt the water but I skip the salt as I don’t know I am going to add a pinch of salt to the dough mixture.  While that is boiling just relax or you can do the prep work for the rest of the recipe which is the next step LOL your choice on what you do while you are waiting.

  Step 2: Here’s something you can do during those 20 minutes you are waiting get your herb leaves picked, washed, and chopped if you aren’t using store bought ones if you are using store bought ones then you will just need to wash and chop! Set aside your chopped herbs.

  Step 3: Drain the potatoes, do not rinse them with cold water! You are going to need them hot please be careful and don’t touch them either or you will burn yourself use your strainer or the drained pot you boiled them in or tongs if you don’t have a strainer, now pour or place the potatoes in a large mixing bowl without using your hands basically. Here comes the fun part bring out your masher and squish some potatoes! Mash the sliced potatoes until they are nice and smooth.

  Step 4: Add the butter and salt please stir in with a spoon as the potatoes should still be hot. Mix in your already prepped rosemary, basil, and peppermint, now grate your cheddar over the mixture to as much cheesey goodness as you like and add a little bit of mozzarella stir in until properly melted the cheese that is leaves don’t melt. LOL Then start adding the flour in until it makes a very firm dough. Wait about 5 to 10 minutes as to make sure the dough is cool enough to handle.

  Step 5: Time to prepare the dough for cooking and turning it into something you can eat I bet your stomach is starting to growl more and more if you aren’t already snacking on some cheese or some other random food during the wait times of this recipe. Anyways, your dough should be cool enough to touch and mold into a ball but first before placing it on a cutting board or nice clean surface you need to flour it or your little fun project with the dough will become annoyingly messy more messy than it needs to be causing possibly dreadful sighs and wondering why didn’t I just flour my surface and rolling pin. Okay, you have done the crucial step of flouring now shape your dough into a round ball rolling it in the flour a little bit, then make sure flour is underneath before doing this but take your hand and squish it into a small pancake like shape the best you can just make sure it looks like a small round then take your rolling pin and try not to flatten it as much as I did mine, yeah I get rolling pin happy and squish my dough a little flatter than it needs to be that it starts looking like potato pancakes don’t do that it needs to look kinda of like the thickness of half a biscuit, or you can always use a cookie cutter to cut out the rounds after rolling the dough into a giant ball and then rolling it out so they look perfect and don’t look like mine which are a unique shape all on their own but they sure were delicious. ^_^

  Step 6: Take our your grill or frying pan and lightly grease it placing your shaped dough on or in it if you are using a frying pan the temperature should be set at medium heat depending on your altitude especially if you are using a stove top. Please be sure to let each side cook for about 4 to 5 minutes flipping over make sure it is golden brown it can be slightly darker than that like mine and still taste delicious but this is the soonest it will be done don’t take it off till it’s at least a golden brown. Now after they are all done you can make up the garlic butter while they are cooling to be just the right temperature to eat.

For The Garlic Butter

  Step 1: Place some butter in a small bowl preferably whipped the kind you buy in the store that comes in a tub/container stick butter will make this process take longer but can be done the butter just has to be softened slightly I don’t recommend this unless you have mastered the art of butter softening as too soft of butter can be melty more than needed.

  Step 2: This shouldn’t take too long but if you aren’t that quick at chopping put your butter in the fridge after placing it in the bowl if you are using the whipped kind otherwise if you are using the stick butter and it hasn’t finished softening while you are waiting dice the garlic. Make sure the pieces are small as too big of a piece will be a very garlic tasting experience and one will not taste much else! So after chopping that up it’s onto the next step.

  Step 3: Now that you are done dicing up your garlic into tiny pieces take out your butter and the jar of horseradish from the fridge. Add the horseradish and garlic into your small bowl with the butter mix the ingredients together, taste a very tiny amount as eating butter by itself is not a good habit to do especially if its a large amount you are just tasting to see if the flavors have been blended to wear you like them to be. After you are done tasting a tiny amount of the butter mixture serve along side your potato scones and enjoy!

  Baked & Written By:

~Touch Of Flour

Remember: "Embrace the doughy goodness!"