'These pretty biscuit-like wedges are very moist and flavorful,' notes Judie Anglen, Riverton, Wyoming. 'They're tasty slathered with butter, honey or jam...or use them as a base for creamed dishes,' she suggests.
Easy & delicious. I added a half cup cheddar. cheese and used the food processor for quick mixing.
Read MoreEasy & delicious. I added a half cup cheddar. cheese and used the food processor for quick mixing.
Its missing something and I'm not sure what but either way the end result was awsome! I am on a diet and try to stay away from this stuff but I honestly could not resist! It was very sticky and I had to add lots of flour to the mixture. AWSOME! I will definatly make again!
I leave the skins on my mashed potatoes, so that explains the lumps in the photo. I used whole wheat flour, and added 1 T Italian seasoning. Taste-wise, these are rather bland scones. Texture wise, they are a dense scone. I was thankful to find a scone without sweetener!
I just made these the other day with some leftover mash I needed to use. Someone else said these were dense, I found that mine came out very light. Will make again and perhaps add cheese and or herbs and spices. Very nice recipe.
i used this as a base for dessert scones--they were delish! I only had whole wheat pastry flour on hand so I sifted it and I substituted milk for sweetened condensed milk, added 2 Tbsp poppy seeds, and 1tsp almond extract. they only took 10 minutes to finish baking and i drizzled a powdered sugar/almond milk glaze on top. Not to sweet but very good.
