Potato scones are the underrated heroes of the carb world. Fluffy, crispy, and ridiculously easy to make, they’re the perfect vehicle for butter, jam, or even just your bare hands. Forget store-bought snacks—these golden discs of joy take minimal effort and deliver maximum satisfaction.
Whether you’re Scottish and offended we’re not calling them “tattie scones” or just hungry, this recipe is your ticket to greatness. Let’s get to it.
Why This Recipe Slaps
This isn’t just another potato scone recipe—it’s the best one. The secret?
A perfect balance of mashed potatoes and flour, so they’re tender inside but crisp outside. No weird ingredients, no fussy techniques. Just pure, uncomplicated deliciousness.
They reheat like a dream, pair with literally anything, and cost pennies to make. If you’ve ever had a sad, rubbery scone, consider this your redemption arc.
Ingredients You’ll Need
- 2 cups mashed potatoes (cold, leftover works best)
- 1 cup all-purpose flour (plus extra for dusting)
- 2 tbsp butter (melted or softened)
- 1/2 tsp salt (or more, if your potatoes are underseasoned)
- 1/4 tsp baking powder (for lift)
- 1-2 tbsp milk (if needed, for consistency)
Step-by-Step Instructions
- Mix the dough: In a bowl, combine mashed potatoes, flour, butter, salt, and baking powder. Stir until it forms a shaggy dough.
If it’s too dry, add milk a tablespoon at a time.
- Knead lightly: Turn the dough onto a floured surface and knead for 1-2 minutes until smooth. Don’t overwork it—this isn’t a CrossFit workout.
- Roll it out: Flatten the dough to about 1/4-inch thickness. Use a rolling pin or your hands (we won’t judge).
- Cut into shapes: Slice into triangles, circles, or squares.
Traditionalists go for triangles, but rectangles taste just as good.
- Cook: Heat a skillet over medium heat. Cook each scone for 3-4 minutes per side until golden brown. No oil needed—just a dry pan.
How to Store These Bad Boys
Let the scones cool completely, then stash them in an airtight container.
They’ll last 3 days at room temp, 1 week in the fridge, or 3 months in the freezer. Reheat in a toaster, skillet, or microwave (if you’re feeling lazy). Pro tip: Freeze them between parchment paper so they don’t stick together.
Why You Should Make These Immediately
Potato scones are cheap, versatile, and stupidly easy.
They’re gluten-friendly (just swap the flour), kid-approved, and perfect for breakfast, lunch, or a midnight snack. Plus, they use up leftover mashed potatoes—because throwing food away is a crime. They’re also way tastier than plain toast, and you’ll look like a kitchen wizard with zero effort.
Common Mistakes to Avoid
- Using hot mashed potatoes: Cold potatoes bind better.
Hot ones make a sticky mess.
- Over-kneading: Tough scones are sad scones. Mix until just combined.
- Too thick or thin: 1/4-inch is the sweet spot. Any thicker, they’re doughy; any thinner, they’re crackers.
- High heat: Medium heat ensures they cook through without burning.
Patience is a virtue.
Swaps and Subs
No all-purpose flour? Try gluten-free flour or whole wheat flour (though the texture will be denser). Out of butter? Olive oil works in a pinch.
For extra flavor, add chopped herbs, cheese, or garlic powder to the dough. Sweet tooth? Swap the salt for cinnamon and sugar, then serve with jam.
FAQs
Can I use instant mashed potatoes?
Technically, yes.
But the texture won’t be as good, and we’ll silently judge you. Leftover real potatoes are the way to go.
Why are my scones gummy?
You probably added too much liquid or didn’t cook them long enough. Crisp them up in a dry skillet for a minute or two.
Can I bake these instead of pan-frying?
Sure, but they won’t get as crispy.
Bake at 375°F for 15-20 minutes, flipping halfway. IMO, the skillet is worth the extra dish.
How do I know when they’re done?
They should be golden brown on both sides and firm to the touch. If they’re still soft in the middle, cook them longer.
Final Thoughts
Potato scones are the ultimate no-brainer recipe.
They’re cheap, easy, and so good you’ll wonder why you haven’t been making them every day. Whip up a batch, smother them in butter, and thank us later. Happy cooking—or as the Scots say, ”Lang may yer lum reek!” (Which has nothing to do with scones, but sounds cool.)
