Cheesy Potato Corn Scones

Cheesy Potato Corn Scones is a lacto ovo vegetarian morn meal. For 34 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 248 calories, 8g of protein, and 12g of fat each. This recipe from Foodista requires shredded cheddar cheese, yellow cornmeal, baking powder, and milk. It is an inexpensive recipe for fans of European food. 22 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so great spoonacular score of 34%. If you like this recipe, take a look at these similar recipes: Cheesy Potato and Corn Chowder, Slow Cooker Cheesy Potato Corn Chowder, and Cheesy Sausage Scones.

Servings: 8

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Ingredients:

2/3 cup water

2/3 cup instant mashed potato flakes

1/4 cup cold unsalted butter, diced

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1 cup shredded cheddar cheese (4 ounces)

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon poppy seeds

1/2 cup milk

Equipment:

baking sheet

sauce pan

bowl

pizza cutter

knife

oven

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. 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.

3. Cut dough into eight wedges using a pizza cutter or floured knife (do not separate).

4. Sprinkle edges with remaining cheese.

5. Bake in a preheated 400 degree F oven for about 25 minutes or until lightly browned. Gently pull or cut scones to separate.

6. Serve warm.


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