Cheesy Potato Corn Scones


2/3 cup water
2/3 cup instant mashed potato flakes
1/4 cup cold unsalted butter, diced
1 cup shredded cheddar cheese (4 ounces)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon poppy seeds
1/2 cup milk


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.


Source: adapted from Better Homes and Gardens Holiday Baking 2009




Saturday, October 16, 2010 - 3:52pm


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