Falling somewhere between scone and biscuit, these Dill-Sour Cream-Potato Scones boast an irresistibly fluffy texture thanks to the addition of mashed potatoes. Sour cream lends a subtle tang and richness, and fresh dill brightens the dough with a sweet, anise-like flavor. These scones are everything you love about mashed potatoes but in quick bread form.
Dill-Sour Cream-Potato Scones
Makes 10 scones
- 3 cups (375 grams) all-purpose flour
- 2 tablespoons (8 grams) chopped fresh dill
- 4 teaspoons (20 grams) baking powder
- 2 teaspoons (8 grams) granulated sugar
- 1½ teaspoons (4 grams) kosher salt
- ½ teaspoon (1 gram) ground black pepper
- ½ cup (113 grams) cold unsalted butter, cubed
- 1 cup (232 grams) plain mashed russet potatoes, room temperature
- ⅔ cup (160 grams) cold sour cream
- ½ cup (120 grams) ice water
- 1 large egg (50 grams), lightly beaten
- Sour cream, to serve
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, dill, baking powder, sugar, salt, and pepper. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly.
- In a small bowl, whisk together potatoes, cold sour cream, and ½ cup (120 grams) ice water. Add potato mixture to flour mixture, stirring with a fork just until mixture starts to come together. Using your hands, knead dough just until combined.
- Turn out dough onto a lightly floured surface, and roll to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once, and place at least 1 inch apart on prepared pan. Brush tops of scones with egg.
- Bake until golden brown, 20 to 25 minutes. Let cool on pan for 5 minutes. Serve warm with sour cream.