Vegetarian

Cheesy potato corn scones

Name: Cheesy potato corn scones
Total time: 45 min
Yield: 8 servings
Ingredients: 157.72 ml water; 40 ml potatoes; 56.75 g unsalted butter; 156.25 g flour; 79.5 g cornmeal; 113.4 g shredded cheddar cheese; 4 tsps baking powder; 0.5 tsps salt; 1 tsp poppy seeds; 122 ml milk

Cheesy Potato Corn Scones is a delicious breakfast recipe that is perfect for lacto ovo vegetarian diets. It contains vitamins and minerals from ingredients like potato flakes and cornmeal. This recipe is ideal for making during the holiday season for an affordable European food option.

Ingredients

water

157.72 ml

potatoes

40 ml

unsalted butter

56.75 g

flour

156.25 g

cornmeal

79.5 g

shredded cheddar cheese

113.4 g

baking powder

4 tsps

salt

0.5 tsps

poppy seeds

1 tsp

milk

122 ml

Method

Lightly greased a baking sheet; set aside. In a small saucepan, bring the water just to a simmer; remove from heat. Stir in potato flakes until moistened. Stir in butter until it's incorporated to potato flakes.
In a large bowl, combine flour, cornmeal, 3/4 cup of the cheese, baking powder, salt, and poppy seeds; stir in potato mixture and milk. With floured hand, gently knead and fold the dough for five to six strokes, or until the dough comes together in one mass. Pat the dough lightly to flatten it into a 9-inch circle on prepared baking sheet.
Cut dough into eight wedges using a pizza cutter or floured knife (do not separate).
Sprinkle edges with remaining cheese.
Bake in a preheated 400 degree F oven for about 25 minutes or until lightly browned. Gently pull or cut scones to separate.
Serve warm.

Nutrition:

247 kcal

Carbs

27 g

Fat

12 g

Protein

7 g

Share recipe: