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Occasionally two random things come together to create awesomeness. Some of these pairings become famous. Take, for example, chocolate and peanut butter; Fred Astaire and Ginger Rogers; ninjas and turtles; Metallica and the San Francisco Symphony.
Wait, you've not heard Metallica's album with the Symphony? Oh, my friends, you do need to check it out. I can only handle one song at a time because, well, I'm old, but it's such good music.
Mixing together potatoes and scones is another one of those pairings that you wouldn't expect but you really do need to check out. From the minute I saw the recipe I knew I'd be making it. C'mon. It's potatoes and cheese fried in butter. What can go wrong?
The Process
The potato scone is not a Martha Stewart brainchild, but hails from Scotland. So, while you're munching on this goody, you can easily be contemplating what exactly is under those kilts that the Scots wear. Martha does take the recipe up a notch by including a bit of cheese in her recipe. But still; contemplate the kilt.
After boiling the potatoes, they need to be mashed. Martha recommends what's called a ricer, which is what I used. The idea is to get the potatoes as lump-free as possible. If you use a regular hand-held masher, work hard to mash up everything very well. If you need to borrow my ricer, just give me a call.
Butter gets added, then dry ingredient, then the 'dough' is put on a floured dough and rolled out. I loosely call this dough because it is so very fragile and soft. Use a gentle hand when working with it or you'll get frustrated. Also keep flouring the rolling pin. Really.
The Verdict
Fantastic. I love the idea of such a non-traditional scone for breakfast. The texture is unique. The little bursts of cheese are wonderful and made me so glad that the cheese was diced instead of grated. Hubby and I enjoyed this immensely and the friend that stopped by just at the right time also said that she thought they were excellent. This little scone is definitely a keeper.
What I'd Do Different Next Time
I'd definitely have bacon and eggs surrounding the scone on that plate. If I were to remove this from the traditional potato scone category, I'd add caramelized onions.
Potato Scones - print this recipe
from Martha Stewart Living Magazine, February 2012
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)
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.
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