Loaded Baked Potato Scones

By LKovac

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, super cold and diced
• 1/2 cup white cheddar, shredded
• 6 slices bacon, cooked and crumbled
• 1 cup leftover mashed potatoes (or made fresh, but cooled)
• 3/4 to 1 cup buttermilk
• 1 egg yolk, beaten with a splash of water
• 1 cup sour cream
• 1/4 cup sliced green onions
• 2 garlic cloves, grated
• salt and pepper

Details

Adapted from thecandidappetite.com

Preparation

Step 1

Preheat oven to 425° F. Line a baking sheet with parchment paper, set aside.
In a large mixing bowl, whisk together the flour, baking powder and salt. 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 and shredded cheese, and toss to evenly combine. Add the cold mashed potatoes and stir a bit to mix together. Pour in about half of the buttermilk and stir with a wooden spoon, until the dough comes together. It will be slightly sticky. Keep adding milk, as needed. You might not need the full cup.
Turn the dough out onto a lightly floured work surface and pat or roll out into a large rectangle, about half of an inch thick. Cut out into circles, or triangles, and arrange on the prepared baking sheet. Leave some space in between for spreading. Brush the scones with the egg yolk (whisked with water). Bake for about 20 minutes, or until golden brown. Remove from the oven and allow to cool. Serve warm with a dollop of the sour cream and onion sauce. The scones can be made in advance, stored in the fridge, and baked off right before serving. They can also be frozen before you bake them. Place them on a baking sheet right from the freezer, brush with egg wash and bake right before you need them. Leftover baked scones, can be stored in the fridge and rewarmed in the oven for a few minutes. Enjoy!
For the Sauce: Combine the sour cream, grated garlic, sliced green onions and a bit of salt and pepper, in a bowl. Whisk until smooth. Serve with the scones. Will keep in the fridge, covered, for a couple of days.