Food & Drink

St. Patrick’s Day Scones

A Southern baker’s Irish breakfast


Recipe by EDDIE WRIGHT

March 14, 2014

photo: Courtesy of H&F Bread Company

Ingredients

  • Potato, White Cheddar and Chive Scone

    • 1 small potato, peeled and diced

    • 2 1/8 cups bread flour

    • 2 1/8 cups cake flour

    • 1 1/2 tsp. sugar

    • 1 1/2 tsp. salt

    • 2 1/2 tbsp. baking powder

    • 1/4 tsp. white pepper

    • 6 chives, finely chopped

    • 6 oz. white cheddar cheese, diced

    • 1 1/2 sticks, plus 1 tbsp. unsalted butter, chilled and cubed

    • 2 large eggs

    • 1 2/3 cups heavy cream

Preparation

  1. Preheat the oven to 375°F.

  2. Roast potatoes for 15 minutes, turning occasionally. Remove from oven and measure out 1 cup of the diced potatoes.

  3. Turn the oven temperature down to 350°F.

  4. Add the bread flour, cake flour, sugar, salt, baking powder, and white pepper to the bowl of a stand mixer. Using a paddle attachment, mix the ingredients on low speed until combined. Add the diced potatoes, chopped chives, and diced cheddar cheese to the flour mixture and mix on low speed until just combined. Add the cold butter and mix on medium speed until the butter is the consistency of small peas.

  5. In a separate bowl, add one egg and the heavy cream, and whisk to combine. Add ¾ of the egg and cream mixture to the flour mixture and mix on low speed until just combined. Add the remaining liquid and mix on low speed until just incorporated. Turn off the mixer.

  6. Shape the dough into a circle and cut into 14 equal wedges. Line a sheet pan with parchment paper and space the scone wedges evenly on the pan.

  7. In a small bowl, whisk the remaining egg. Brush the scones with egg wash. Bake at 350°F for 12 minutes.

Recipe by Eddie Wright, formerly of H&F Bread Company in Atlanta

tags:

Related Stories:

Food & Drink

Smoked Trout Cakes

Appalachian essence and Gulf Coast roots converge

Recipe

Green Goddess: A Springy Dressing for Your Herb Bounty

This divine salad topper doubles as a dip

Food & Drink

Catfish Po’Boy with Pickled Jalapeño Tartar Sauce

Tennessee chef Trevor Stockton shares his take on a classic sandwich that’s fit for dinner guests

Trending Stories:

Arts & Culture

A South Carolina Seafood Company Reveals a Piece of Forrest Gump History

How much shrimp is required to create a movie classic? About six thousand pounds, apparently

Food & Drink

Pimento Cheese’s Kentucky Cousin

Try this simple recipe for Benedictine spread, a Louisville favorite

Food & Drink

A Century-Old Trout Hatchery in Virginia Is Making Waves

From his farm in New Castle, one man is on a mission to put Southern trout back on plates