Savory Potato Basil Scones
Savory Potato Basil Scones
How to Make Delicious Potato Basil Scones
These scones offer a subtle yet addictive charm with the delightful combination of mashed potato and fresh basil. Their sophisticated flavor profile makes them perfect for gifting or as an elegant treat for your afternoon tea. Highly recommended for anyone looking to elevate their scone experience!
Scone Dough Ingredients- 240g cake flour (low-gluten flour)
- 45g sugar
- 4g salt
- 6g baking powder
- 60g cold unsalted butter, cubed
- 65g cold heavy cream
- 55g egg (about 1 large egg)
- 2 slices cheddar cheese, cut into 2x2cm pieces
- A little egg wash (for brushing the tops)
- 160g boiled potato, mashed
Basil Pesto Ingredients- 160g fresh basil leaves
- 15g pine nuts
- 80g extra virgin olive oil
- 25g grated Parmesan cheese
- 1 pinch salt
- A little freshly ground black pepper
- 160g fresh basil leaves
- 15g pine nuts
- 80g extra virgin olive oil
- 25g grated Parmesan cheese
- 1 pinch salt
- A little freshly ground black pepper
Cooking Instructions
Step 1
Let’s start by making the fragrant basil pesto! Wash and prepare your fresh basil leaves, ideally from your own garden for the best flavor.
Step 2
In a food processor or blender, combine the prepared basil leaves, pine nuts, olive oil, grated Parmesan cheese, a pinch of salt, and a little freshly ground black pepper. Process until smooth and well combined, forming a beautiful pesto paste.
Step 3
And there you have it – a delicious basil pesto! This aromatic spread will be a key ingredient in our scones.
Step 4
In a separate bowl, take the 160g of mashed boiled potato and mix in 1 tablespoon of the prepared basil pesto. Stir gently until the potato and pesto are evenly combined. This flavorful potato mixture will add wonderful depth to your scones.
Step 5
Now, let’s prepare the scone dough.
1. Sift the cake flour, sugar, salt, and baking powder into a large bowl. Whisk them together to ensure they are well combined.
2. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to quickly cut the butter into the flour mixture until it resembles coarse crumbs or small peas. This step is crucial for a tender scone texture; avoid overworking the butter, as it can melt.
3. In another bowl, whisk together the cold heavy cream and the egg. Pour this wet mixture into the dry ingredients.
4. Using a spatula or a bench scraper, gently mix the ingredients until they just come together to form a dough. Be careful not to overmix, as this can develop the gluten and make the scones tough.
5. Cut the 2 slices of cheddar cheese into approximately 2x2cm pieces.
6. Gently fold the mashed basil potato mixture and the cubed cheddar cheese into the dough. Mix only until everything is just combined and the dough forms a cohesive mass. Overmixing will result in tough scones.
7. Divide the dough into your desired portions. Place them on a baking sheet lined with parchment paper, leaving some space between each scone. Brush the tops of the scones lightly with egg wash for a beautiful golden finish when baked.
Step 6
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until golden brown. Baking time may vary depending on your oven. Once baked to perfection, remove the scones from the oven, let them cool slightly, and enjoy their wonderful savory and herbaceous flavor!
