Potato, Leek, And Jarlsberg Knish Scones – a delicious recipe with Flour, Salt, Sugar, butter, Yogurt, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Quarter and boil 2 small/medium potatoes (I used russet). Boil about 10 minutes or until fork tender. Mash potatoes with fork or masher (Ive used leftover mashed potatoes before and they still turned out great), and set aside.
2
Mix together flour, salt, sugar, and baking powder.
3
Cut butter into small cubes and with two knives or a pastry cutter, cut in the butter until its pea-sized.
4
Mix in Jarlsberg, leeks, and mashed potatoes. Once fully mixed also add the yogurt and buttermilk until mixture is doughy.
5
On a cutting board work dough into either one large or two small circular patties and spread out and flatten with the palm of your hand. Once at desired shape and size cut the circles into 12 triangles.
6
Place on lightly floured pan and bake for 22 minutes at 425u00b0 until golden brown.
732
kcal
Calories
46
g
Fat
67
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 1/4 cups Flour, 1 cup Mashed Potato, 2 teaspoons Salt, 1 teaspoon Sugar, and more.
Yes, Potato, Leek, And Jarlsberg Knish Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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