Potato Pete’s Potato Scones

Potato Pete’s Potato Scones

Updated Oct. 2, 2024

Recipe Overview

• Total Time: 45 minutes

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Servings: 6 sandwiches (12 scones total)

Ingredients

For Scones

• Dry Mix:

• 1⅓ cups (170g) all-purpose flour, plus extra for dusting

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon fine sea salt

• Wet Components:

• ½ cup (113g) leftover mashed potatoes (cooled; texture ≈ ½-inch thick)

• 2 tablespoons unsalted butter or margarine, cut into ½-inch chunks (room temperature)

• 3–5 tablespoons whole milk (plus extra for glazing)

For Fillings

• Sweet Filling:

• 3 tablespoons unsweetened cocoa powder

• 3½ tablespoons unsalted butter or margarine (room temperature)

• 1 tablespoon granulated sugar

• 1 teaspoon milk

• Savory Filling:

• 1 cup (30g) freshly grated green cabbage

• ⅔ cup (30g) freshly grated carrots

• 2 tablespoons onion chutney

Step-by-Step Preparation

Step 1: Prep & Oven Setup

• Preheat oven to 400°F (200°C).

• Grease a large baking sheet with oil or line with parchment paper.

Step 2: Prepare Dough

• In a large bowl, sift the flour, sugar, baking powder, and salt to remove lumps and distribute leavening agents evenly.

• Add the cooled mashed potatoes and mix gently with a fork until incorporated.

• With fingertips, rub the butter/margarine into the dry mixture until the texture resembles coarse crumbs (visible butter pieces remain).

• Gradually add 3 tablespoons milk, stirring with a fork or hands to form a soft, non-sticky dough. If too dry, add 1 more tablespoon milk; if overly wet, dust with a pinch of flour.

Step 3: Roll & Cut Scones

• Transfer dough to a lightly floured work surface. Roll out to ⅓-inch thickness (≈8mm) using a rolling pin.

• Cut 12 circles with a 2-inch (5cm) round cookie cutter. Reroll excess dough once and cut additional scones if needed.

• Lightly brush tops with milk using a pastry brush for a glossy finish.

Step 4: Bake Scones

• Arrange scones on the prepared baking sheet, spacing 1½ inches apart.

• Bake for 15–18 minutes, rotating the tray halfway through, until tops are golden-brown.

• Transfer to a wire rack to cool completely (≥30 minutes).

Step 5: Prepare Fillings

• Sweet Filling: In a small bowl, whisk cocoa powder, butter/margarine, sugar, and milk until smooth (consistency ≈ thick yogurt).

• Savory Filling: In a bowl, toss grated cabbage, carrots, and onion chutney until evenly mixed.

Step 6: Assemble Sandwiches

• Divide the filling among 6 scones (1 per sandwich).

• Top with remaining scones, pressing gently to secure. Store in an airtight container at room temperature for up to 2 days.

Private Notes & Tips

• Leftover Potatoes: If fresh mashed potatoes are unavailable, use instant mashed potatoes (adjust milk by 1–2 tablespoons to account for dry mix).

• Dairy Alternatives: For lactose-free diets, substitute butter with vegan margarine or oil (add 1 tablespoon extra milk).

• Rise Issues: If scones fail to rise, check baking powder freshness or confirm flour consistency (too dry may prevent expansion).

Community Comments

• “This recipe reflects WWII-era British rationing (1940s Ministry of Food), using margarine for butter shortages. The ‘leftover mashed potatoes’ are clever, but half a cup may still feel excessive for some households!”

• “A classic ‘Tattie Scone’ should prioritize potato flavor—this version lacks tang, but the sweet cocoa filling adds depth. Gluten-free flour may suppress rise; stick to all-purpose for best results.”

Adapted for modern baking standards while preserving historical charm.