Potato Scones
- 2 large russet potatoes, peeled and cut into large cubes
- Coarse salt and freshly ground black pepper
- 3/4 stick (6 tablespoons) unsalted butter, room temperature, plus 2 teaspoons for skillet
- 1 cup all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/4 pound Tipperary cheese or sharp white cheddar, diced small (about 1/3 inch)
- This recipe is vegetarian
- Produce
- Russet potatoes, large (2)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (1/2 teaspoon)
- Salt and freshly ground black pepper, Coarse (1)
- Dairy
- Butter, unsalted (3/4 stick)
- Tipperary cheese or sharp white cheddar (1/4 pound)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published March 25, 2012 (11 months ago).
97 people saved this recipe.
