This Potato Cheddar Scone is one of my go to savory breakfast. It’s soft and moist, buttery and with subtle garlic and onion flavor.
This scone was inspired by my visit to my favorite bakery store in Granville Island. Granville Island is one of our most visited tourist attraction in Vancouver. They’re simply a heaven to foodie like me, this is why I kept on coming back to this place over and over again. There’s so much to try, so many variations. In one of my visit, I went into the bakery and got myself a potato cheddar scone. Oh that was absolutely delicious! It taste that good that I cannot get it out of my mind, and so I decided to face it and make my own Potato Cheddar Scone at home.
Ingredients to Make Potato Scone
- Mashed Potato – I baked a small russet potato and mashed it. If you have leftover mashed potato, that should work too, but I assume you might need to make few adjustment and add a little bit make flour because cooked mashed potato could sometimes be light and watery, unless you are using a dry thick mask potato.
- All-Purpose Flour – no special kind of flour, regular all purpose works for this.
- Butter – use frozen butter for better result. I like to leave my butter overnight in the freezer but if you do not have time or you forgot, leave the butter at least 1 hour. A super com butter always makes a nice scone, and that’s one of the basic thing about scone making
- Cream or Milk – I like to use cream in my scones as it give a richer taste, but a full fat milk will work too or buttermilk
- Cheese – I used sharp cheddar cheese for a stronger cheese flavor. I wouldn’t suggest using any melting cheese like Mozzarella as that will really make a heavy scone.
- Green Onion – you can do without this, be if you want more flavor this makes it happen
- Garlic Powder – I like the subtle garlic flavor for the scones, it work well with the cheese, but if you are not a fan of garlic? You can reduce the amount or you can remove it. Probably replace it with some dried herds me Italian seasoning
- Salt – for taste
- Baking Powder – to help the scone rise a bit since potato is heavy, addition of baking powder makes the scones a little bit thick although not as tall as regular scone that do not have potato
How To Make Potato Cheddar Scones
It’s no different from making any other scones, except the addition of mashed potato
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Tips to a Successful Flaky and Light Scones
- Cold Ingredients: This is one of the secret to a flaky Scones just like with biscuit and pie crust. Eggs, cream/milk/water should be cold not only the butter. Using cold ingredients prevents the butter from melting too fast as soon as it hits the oven. If the butter used is soft, the butter will melt even before the scones are baked.
- No Over Mixing: Just like when making bread over mixing could result to a tough scones. This is why it is very important to handle the dough with care, slightly and gradually push it around but do not knead it too much to make the texture smooth. Stop as soon as you are able to gather it up together. With scones, lumps and bumps is perfectly fine, in fact, it is advisable.
- Chill or Freeze Before Baking: The dough will soften as you handle it because of the warmth of your hands, so as extra precaution, chilling it or even freezing it before baking is highly recommended for a flaky texture.
- Hot Oven – Pre-heated hot oven is recommended when baking Scones or Biscuits. This is important so that the Scones could reach its fullest height and lightest crumb. So be patient and wait for the oven to reach the suggested temperature before putting in the Scone.
Can I Make Potato and Cheddar Scone Ahead of Time?
Tempting as it maybe, if you want to really enjoy the Scones, you should bake it the same day you want to serve it. Even better, few hours before serving it. Although you can freeze it, and re-heat it, there is nothing like eating it fresh from the oven. Scones and biscuits are it’s best the same day or few hours after baking it. What you can do is to shape, cut and freeze the unbaked Scones. Leave it inside the refrigerator until the oven is pre-heated, then take it out only when you are ready to bake.
- 1 cup (about 2 medium Potato or 1 large Potato) Cooked Potato
- 1 1/4 cup All-Purpose Flour
- 1 tablespoon granulated Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 tablespoon Green Onion
- 1/2 teaspoon Garlic Powder
- 1/2 cup grated Cheddar Cheese
- 1/3 cup Cream or full fat Milk or Buttermilk
- 1/4 cup unsalted COLD Butter – leave in the freezer at 30 minutes or overnight
- Preheat oven to 400 degrees F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper, or use a silicone mat.
- Bake the Potato: Bake the potato for about 45 minutes or until soft all through out. Set aside and let cool a little bit. Slice into half and remove the skin. Transfer the potato in a bowl and mash. I used a potato ricer, a potato masher will work too, or you can use a fork to mash it. Let cool in the refrigerator while you prepare the dough.
- Although you can boil the potato, baking is the suggested method to avoid too much moisture in the potato
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder salt, green onion, garlic powder and grated cheese.
- Mix the Butter: Add the butter to the dry ingredients. Using a cheese grater (this is the BEST option for even butter size) or a pastry cutter, or your fingertips or two knives, grate/cut the cold butter into small pieces and blend into the flour mixture. The mixture should look like coarse crumbs. Do NOT use a food processor to make this to avoid over mixing.
- Dry Ingredients + Mashed Potato + Cream: Add the cooled mashed potato to the dry ingredients mixture. Mix just to combine. Pour the cream and mix just until the dough comes together. Do not over mix the dough or the scones will be tough.
- Cut: Transfer the dough to a lightly floured surface and gently knead the dough four or five times and then pat the dough and shape into a 6-inch disk. Cut four wedges (triangles). Place the scones on the baking sheet. Chill in the freezer at least 30 minutes before baking or can be left overnight in the refrigerator covered with a plastic wrap.
- Alternatively, this can be cut into any size or shape that you like. Just remember, the thicker the scone, the longer the baking time. Adjust baking time as needed.
- Assembly: Brush top of each scone with a cream or egg wash (1 beaten egg + 1 tsp water)
- Bake the scones until nicely browned, about 30 minutes or until top starts to brown. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days. The scones can also be frozen.
- Re-heating: Re-heat in a 300F oven for 10 – 15 minutes.
Baking Frozen Scones:
Bake the scones straight from the freezer. Brush top with cream/egg wash then bake at pre-heated 400F for 30 – 35 minutes or until top turns brown. If needed, add 3 – 5 more minutes.
How to Make Buttermilk
You can make homemade buttermilk by simply mixing 1/3 cup milk + 2 tsp lemon juice or white vinegar. Let sit for 5 minutes until it curdles. Stir when ready to use.
Makes 4 pieces
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