Cheesy Potato Corn Scones

5 steps · 45 min total

1. 01

   Prepare Potato Mixture

   Lightly grease a baking sheet and set it aside. In a small saucepan, bring the 0.6666667 cup water to just a simmer, then take it off the heat. Stir in the 0.6666667 cup potato flakes until they're moistened, then add the 0.25 cup butter, stirring until it's fully incorporated into the potato.
2. 02

   Mix and Shape Dough

   In a large bowl, combine the 1.25 cups flour, 0.5 cup cornmeal, 3/4 cup of the cheddar cheese, 4 teaspoons baking powder, 0.5 teaspoon salt, and 1 teaspoon poppy seeds. Stir in the potato mixture and the 0.5 cup milk.

   Using a floured hand, gently knead and fold the dough for about five to six strokes, just until it comes together in a single mass. Pat the dough lightly to flatten it into a 9-inch circle directly on your prepared baking sheet.

3. 03

   Cut the Scones

   Using a pizza cutter or a floured knife, cut the dough into eight wedges. Don't separate them yet; keep them touching.
4. 04

   Add Remaining Cheese

   Sprinkle the remaining cheese over the edges of the cut scones.
5. 05

   Bake and Serve

   Bake in a preheated 400 degree F oven for about 25 minutes, or until the tops are lightly browned. Once out of the oven, gently pull or cut the scones to separate them before serving.