Aromatic Basil Potato Scones Made with Fresh Potatoes
Recipe for Aromatic Basil Potato Scones
Introducing a recipe for delicious basil potato scones made with fresh, seasonal potatoes that are perfect for springtime. Adding fragrant basil pesto elevates the flavor, making these scones a delightful snack or brunch option that everyone from kids to adults will love. Make these easy homemade basil potato scones today!
Ingredients (Makes 8 Scones)
- 170g cooked mashed potatoes (about 2 medium potatoes)
- 1 Tbsp basil pesto
- 240g whole wheat flour (or cake flour)
- 45g unrefined sugar
- 2/3 tsp salt
- 1.5 tsp baking powder
- 60g cold unsalted butter, cut into small cubes
- 65g cold heavy cream
- 1 large egg, lightly beaten
- 30g Monterey Jack cheese, cut into small cubes (or 2 slices cheddar cheese)
- Egg wash or milk, for brushing
Cooking Instructions
Step 1
First, thoroughly wash and boil the potatoes until tender. While still warm, peel the cooked potatoes and mash them smoothly with a fork or masher until there are no lumps. Let them cool completely. (Tip: To save time, you can peel and chop the potatoes into small pieces, then microwave them for 3-4 minutes until cooked before mashing.)
Step 2
In a bowl, combine the cooled mashed potatoes with 1 tablespoon of fragrant basil pesto. Mix well until the pesto is evenly distributed throughout the potatoes. (Tip: You can use store-bought basil pesto, or homemade pesto for an even more special flavor. For a homemade dried basil pesto recipe, please refer to the link on my blog.)
Step 3
In a food processor, combine the flour, baking powder, unrefined sugar, and salt. Pulse a few times briefly to lightly mix the dry ingredients. (Tip: If you don’t have a food processor, you can combine all the dry ingredients in a large bowl and whisk them well.)
Step 4
Add the cold butter, cut into small cubes, to the food processor. Pulse briefly several times until the butter is broken down into pea-sized pieces and is mixed with the dry ingredients, creating a crumbly texture. (Tip: If doing this by hand, add the cold butter cubes to the dry ingredients in a bowl. Use a pastry blender or your fingertips to cut the butter into the flour until it resembles coarse breadcrumbs.)
Step 5
Pour the lightly beaten egg and cold heavy cream mixture into the food processor. Pulse briefly just until the wet and dry ingredients are roughly combined into a dough. Be careful not to overmix. (Tip: If doing this by hand, pour the egg and cream mixture over the butter-flour mixture in the bowl. Use a spatula to cut and fold until just combined.)
Step 6
Transfer the dough from the food processor to a large bowl.
Step 7
Add the diced Monterey Jack cheese to the dough. (Tip: If you don’t have Monterey Jack cheese, you can also use 2 slices of cheddar cheese, cut into bite-sized pieces. The cheese adds a delicious richness and flavor.)
Step 8
Add the mixture of basil pesto and mashed potatoes to the bowl.
Step 9
Gently mix everything together with a spatula or your hands until it just comes together into a rough ball of dough. Avoid overmixing, even if the dough seems sticky.
Step 10
Divide the dough into 8 equal portions and shape each portion into a round scone. Brush the tops of the scones with egg wash or milk for a golden-brown finish when baked. (Tip: I divided each portion to approximately 83g and brushed them with milk.)
Step 11
Arrange the shaped scones on a baking sheet lined with parchment paper, leaving some space between them. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. Enjoy them warm for the best taste!
