These Spud Scones are a comforting, rustic treat that transforms simple boiled potatoes into golden, pan-fried delights. Unlike traditional oven-baked scones, these are cooked on a griddle, giving them a distinct crispiness on the outside while remaining soft and tender within. The addition of self-rising flour provides a light lift, while the butter adds a rich, savory depth. They are incredibly versatile, serving perfectly as a hearty breakfast side, a unique snack, or a gluten-free friendly alternative if using appropriate flour. Made with just four main ingredients, they are quick to prepare and bring a warm, homemade feel to any meal. Serve them hot from the skillet for the best texture and flavor.
Spud Scones
Description
These Spud Scones are a comforting, rustic treat that transforms simple boiled potatoes into golden, pan-fried delights. Unlike traditional oven-baked scones, these are cooked on a griddle, giving them a distinct crispiness on the outside while remaining soft and tender within. The addition of self-rising flour provides a light lift, while the butter adds a rich, savory depth. They are incredibly versatile, serving perfectly as a hearty breakfast side, a unique snack, or a gluten-free friendly alternative if using appropriate flour. Made with just four main ingredients, they are quick to prepare and bring a warm, homemade feel to any meal. Serve them hot from the skillet for the best texture and flavor.Ingredients
Directions
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Peel the potatoes and cut them into quarters.
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Place the potato quarters in a large saucepan and cover with cold water.
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Bring the water to a boil, then reduce heat, cover, and simmer briskly for about 15 minutes or until the potatoes are tender.
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Drain the potatoes well and transfer them to a large bowl.
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Mash the potatoes coarsely with a potato masher or fork.
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Add the salt and 3 tablespoons of butter to the mashed potatoes and continue mashing until smooth.
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Gradually mix in the self-rising flour, 1 tablespoon at a time, until a stiff dough forms.
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Turn the dough out onto a lightly floured surface and knead gently.
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Roll the dough out with a floured rolling pin to a thickness of 1/4 inch.
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Use a 2-inch fluted or plain cookie cutter to cut the dough into rounds.
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Preheat a griddle or heavy skillet over high heat and grease lightly.
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Cook the scones on the griddle for 4 to 5 minutes on each side, or until golden brown.
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Serve the spud scones hot.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 177.4kcal
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 2.0g10%
- Cholesterol 8.1mg3%
- Sodium 3277.0mg137%
- Total Carbohydrate 31.8g11%
- Dietary Fiber 1.7g7%
- Sugars 0.4g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use real boiled potatoes for best results; do not use instant mashed potato mix as it will not yield a light scone texture.
These scones are best served immediately while hot and crisp. They can be reheated in a toaster oven to restore crispiness.
If the dough feels too sticky, add a bit more flour. If it is too dry, add a tiny bit of water.
