Cheese-Crusted Potato Scones

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

To finish:

  • 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.


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