Skillet Skills: How To Make Mashed Potato Scones
Award-winning blogger Joy Wilson, better known as Joy the Baker, has a new collection of recipes out just itching to hit your brunch table. Liven up the best meal of the week with her innovative and classic approaches to hearty morning fare. These mashed potato scones will quickly become one of your brunch staples.
These stovetop-cooked scones are buttery-crisp on the outside and creamy mashed potatoes on the inside. It's like the most comforting dish at the dinner table went incognito at brunch. I've found that these scones are best made in a nonstick skillet or on a griddle pan coated well in fat to keep them from sticking. Serve warm with loads of sour cream and chives, fried eggs, and lots of coffee.
Skillet Skills: How To Make Mashed Potato Scones
Prep Time
30
minutes
Cook Time
25
minutes
Servings
10
to 12 scones
Total time: 55 minutes
Ingredients
- 2 large russet potatoes
- 6 tablespoons unsalted butter
- 2 tablespoons sour cream
- 1 tablespoon fresh chopped chives
- 1 scant teaspoon salt
- 3/4 teaspoon freshly cracked black pepper
- 3/4 cup all-purpose flour
- 3/4 teaspoo baking powder
- clarified butter
Directions
- Place the potato chunks in a large saucepan and cover with cool water. Set the pan over medium-high heat and bring to a boil. Boil until tender, 10 to 12 minutes. Drain and let cool for 5 minutes. Press the cooked potatoes through a ricer or the holes of a colander and back into the saucepan. Add the butter, the sour cream, chives, salt, and pepper and stir well.
- In a small bowl, whisk together the flour, baking powder, and season with a bit more salt and pepper. Add the flour mixture to the potato mixture and use a wooden spoon to stir until just combined. The mixture may still be very warm at this point. Let rest until cool enough to handle.
- Using a lightly floured rolling pin, roll the dough out on a lightly floured work surface to ¾-inch thick. Use a 2½-inch round biscuit cutter (or the top of a small glass) to cut rounds and place them on a rimmed baking sheet. Flour the biscuit cutter as needed so the scones don’t stick. Reroll the scraps to create as many rounds as possible. Refrigerate for 30 minutes.
- On a griddle or in a medium skillet set over medium heat, heat about 1 tablespoon of clarified butter until very hot. Place up to four scones in the skillet at a time. Cook for about 4 minutes per side, until deliciously crisp and golden brown on both sides. Transfer to paper towels to drain. Repeat with the remaining dough, adding more fat to the pan as necessary. Enjoy warm.