Normally when I think of scones, I think of delicate sweet morsels. But these guys are savory, soft and perfect as an appetizer. I enjoyed making these scones. They uplifted my spirits since I am recovering from a cold my kindergarteners gave me.
- 1 ¾ cups Self-Rising Flour
- 3 tbsp Whole Wheat Flour or Regular Flour
- 1/2 tsp Salt
- 1 ½ tsp Baking Powder
- ¼ stick of Butter, cubed
- 4-8 tbsp Milk
- ¼ cup Cold Mashed Potato
- Freshly Ground Black Pepper
- 2 tbsp Milk
- 6 tbsp Sharp Cheddar Cheese (I used Triple Cheddar because that’s all I have)
- Paprika Pepper
- Basil, to garnish
Step 1: Pre-heat the oven to 425.
Step 2: Sift flours, salt, baking powder into a large bowl.
Step 3: Rub in the butter until the mixture resembles fine breadcrumbs.
Step 4: Stir 4 tablespoons of milk into mashed potatoes and season with black pepper.
Step 5: Add the dry ingredients to the potato mixture, mixing together with a fork, and adding remaining milk if needed.
Step 6: Knead dough for a few seconds until smooth. Roll out into 6 inch round and transfer to an oiled cookie sheet.
Step 7: Mark the scone round into 6 wedges, cutting about halfway through with a sharp knife.
Step 8: Brush with milk, then sprinkle with cheese and a faint dusting of paprika.
Step 9: Bake on the middle shelf of the preheated oven for 15 minutes.
Step 10: Garnish with basil and butter.