Breakfast/Brunch Side Dish

Black Pepper Potato Scones with Whipped Herbed Butter

  • Ready Time: 50min
    No Reviews
  • Prep Time: 30min
    Cook Time: 20min
  • Cuisine: American
  • Serves: 8
    Prep Method: Baked
Share on Print

Description

Recipe by: Potatoes USA

Flakey savory potato biscuits studded with black pepper and served with whipped sweet cream and herb butter

Ingredients

Scones

  • 2 cups (240g) All Purpose Flour
  • 2 tablespoons (25g) Granulated Sugar
  • 1 teaspoon (1g) Sea Salt
  • 2 teaspoons (3g) Baking Powder
  • ¼ teaspoon (~1g) Baking Soda
  • 1 tablespoon (3g) Freshly Cracked Black Pepper
  • 4 ounces (120g) Unsalted Butter, Frozen
  • 1/2 cups (75g) Prepared Mashed Potatoes using dehydrated potatoes
  • ½ cup (120ml) Cultured Buttermilk
  • 1 each (55g) Large Egg
  • ¼ cup (60ml) Heavy Cream
  • 1 teaspoon (1g) Flakey Sea Salt

Herb Butter

  • ½ cup (113g) Unsalted Butter, softened
  • ¼ cup (4g) Fresh Tarragon, chopped
  • ¼ cup (4g) Fresh Chives, chopped
  • ¼ cup (4g) Fresh Parsley, chopped
  • 1 teaspoon (~1g) Lemon Zest
  • 2 teaspoons (10ml) Freshly Squeezed Lemon Juice

Preparation
Prep Time: 30min | Cook Time: 20min

  1. Preheat the oven to 425 °F (218.3 °C).
  2. In a large bowl whisk together the flour, sugar, salt, baking powder, baking soda, and pepper.
  3. Grate the frozen butter on the large hole side of a box grater directly into the flour.  Mix the butter into the flour mixture with the tips of your fingers until it resembles a coarse meal.
  4. In a separate bowl mix together the potatoes, buttermilk, and egg.  Once combined, gently stir the wet ingredients into the dry ingredients.
  5. Once a dough is formed gently fold it together, do not over mix.
  6. On a lightly floured work surface turn the dough out and roll to about a 1-1/2-inch thickness. Cut the scones into triangles and arrange them on a nonstick baking sheet.  Refrigerate the scones for about 20 minutes.  Brush the tops of the scones with the heavy cream and sprinkle them with the flakey salt.
  7. Bake the scones for about 20 minutes or until they are golden brown.  Allow the scones to cool for about 10 minutes before enjoying.
  8. While the scones are cooling, mix the softened butter, tarragon, chives, parsley, lemon zest, and lemon juice.
  9. Serve the scones with the herb butter and enjoy.

Nutrition

Calories390
Fat27g
Sodium720mg
Cholesterol95
Vitamin C5mg
Carbohydrates30g
Fiber1g
Protein5g
Potassium126mg
Sugar4g

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel