Potato Scones
"These scones have a texture similar to that of mashed potatoes. In Scotland, they are cooked on a griddle and served with breakfast. We added some cheese to this recipe to make the scones even more irresistible...."
INGREDIENTS
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2 large russet potatoes, peeled and cut into large cubes
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Coarse salt and freshly ground black pepper
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3/4 stick (6 tablespoons) unsalted butter, room temperature, plus 2 teaspoons for skillet
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1 cup all-purpose flour, plus more for rolling
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1/2 teaspoon baking powder
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1/4 pound Tipperary cheese or sharp white cheddar, diced small (about 1/3 inch)
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