A Scottish classic, updated with sharp cheddar cheese and green onion, these scones remind me of a cross between mashed potatoes and gnocchi. I eat them by themselves, but they would be delicious with eggs for breakfast or a nice piece of meat for dinner. I think these would be fantastic with ham for an Easter brunch.

Just potato, flour, butter, baking powder, salt, cheese and green onions.

These scones are made entirely on the stovetop–no oven needed. The potatoes are boiled and mashed, then mixed with the flour, butter, salt and baking powder. The scones are formed and filled with cheese and green onion, then browned in a skillet on the stove. If you’re making these for a lot of people, try cooking them all at once on a griddle.

These are surprisingly easy to make. The dough is a little delicate, but otherwise, even an inexperienced scone-maker could cook these. A ricer turns the potatoes into nice little pieces that make a smooth dough, but if you don’t have a ricer, use a masher and make sure there are no lumps.

Potatoes after going through the ricer.

Dough topped with cheese and green onions before being folded in half.

After folding, cut into 8 triangles (or more, if you want smaller scones).

I saw this in Martha Stewart and altered it slightly, but it is her original recipe. I hope you enjoy!

Skillet Potato Scones With Cheese

SERVES 8

Buttery, cheesy, and cooked in a skillet, these scones remind me of gnocchi and mashed potatoes in one. Great alongside an Easter ham or with eggs for breakfast.

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PREP TIME

30 MIN

COOK TIME

30 MIN

TOTAL TIME

1 HR

Ingredients

1. 2 large or 4 small russet potatoes, peeled and cut into large cubes
2. Salt and freshly ground black pepper
3. 3/4 stick (6 Tbs) butter, room temperature, plus some for skillet
4. 1 cup flour, plus more for rolling
5. 1/2 tsp baking powder
6. 1/4 pound sharp white cheddar, diced small
7. 2 green onions (green parts only), sliced

Instructions

1. Bring potatoes to a boil in a pot of salted water. Reduce heat, and simmer until fork tender, 10 to 12 minutes. Drain well.
2. While still warm, push potatoes through the large holes of a ricer, or use a potato masher to mash them until smooth (you should have 2 1/2 cups). Stir butter into warm potatoes until combined well. Stir together flour, baking powder, 1 heaping teaspoon Kosher salt (or about 1 tsp table salt), and 1/4 teaspoon pepper, then stir into potatoes with a wooden spoon until just combined. Form dough into a ball on a lightly floured work surface. Cover and let cool for a few minutes.
3. Dust work surface with flour, and pat dough into an 8-by-10-inch rectangle. Sprinkle half with cheese and green onions, and fold to create a 4-by-10-inch rectangle. Press down so top and bottom pieces of dough come together. With a floured knife or bench scraper, cut dough into four 2 1/2-by-4-inch rectangles, then cut each in half diagonally.
4. Heat a griddle, large cast-iron skillet, or non-stick skillet over medium heat, and add 1 teaspoon butter. When it has completely melted and is sizzling, cook 4 scones until golden brown and cheese melts, 3 to 4 minutes per side. Keep scones warm in a 200-degree oven while you cook the remaining dough.
5. Serve warm.