Loaded Mashed Potato Scones Recipes

Steps:

• Heat a lightly greased griddle or cast iron skillet over medium-high heat.
• Mash potatoes with flour, butter, and salt until a stiff dough forms.
• Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
• Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

Steps:

• Bring potatoes to a boil in a pot of lightly salted water. Reduce heat, and simmer until fork tender, 10 to 12 minutes. Drain well.
• While still warm, push potatoes through the large holes of a ricer, or use a potato masher to mash them until smooth (you should have 2 1/2 cups). Stir butter into warm potatoes until combined well. Stir together flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper, then stir into potatoes with a wooden spoon until just combined. Form dough into a ball on a lightly floured work surface. Cover with a dish towel, and let cool for 20 minutes.
• Dust rolling pin and work surface with flour, and roll out dough to an 8-by-10-inch rectangle. Sprinkle half with cheese, and fold to create a 4-by-10-inch rectangle. Gently roll out. With a floured knife, cut dough into four 2 1/2-by-4-inch rectangles, then cut each in half diagonally.
• Heat a griddle or a large cast-iron or non-stick skillet over medium heat, and add 1 teaspoon butter. When it has completely melted and is sizzling, cook 4 scones until golden brown and cheese melts, 3 to 4 minutes per side. Keep scones warm in a 200 degree oven while you cook the remaining dough.

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions., Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside.
• In a large mixing bowl, whisk together the flour, baking powder, salt and pepper. Add the cold cubed butter, and cut in with a pastry cutter or your fingers, until it resembles coarse crumbs the size of peas. Add the chopped bacon (reserving about 2 tablespoons for topping later on), shredded cheese, and chives (also reserving about 1 tablespoon for topping later on) and toss to evenly combine. Add the cold mashed potatoes and stir a bit to mix it all together. Pour in the heavy cream and stir until the dough just comes together, making sure not to over-mix.
• Turn the dough out onto a well-floured work surface and pat or roll out into a large circle, about 3/4 of an inch thick. Cut out into 4-inch circles and arrange on the prepared baking sheet. Brush the scones with the egg wash and bake for about 20 to 25 minutes, or until golden brown. Remove from the oven and let cool slightly before topping each with a small dollop of sour cream, and a sprinkling of bacon and chives. Serve and enjoy!

Steps:

• Mash potatoes well, add real butter and salt.
• Add as much flour as potatoes will take without becoming too dry.
• Turn out onto a floured board, roll until ¼ inch in thickness.
• Cut into circles, approximately 2½" in diameter.
• Prick all over with a fork.
• Cook on a hot dry griddle or heavy pan dusted with a little flour.
• When they brown with small darker spots appearing, they are cooked.
• Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
• Wrap uneaten scones in greaseproof paper and refrigerate.
• Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs - delicious!
• *Flour amount varies according to the type of potato used.
• For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon.