Step aside, cinnamon, chocolate chips, and raisins. (Wait – did I really just say that about three of my favorite things?! Sorry – I’ll get back to you soon, my friends!) These Idaho potato scones are for those times when you want to walk on the savory side.
Take a bite and you’ll find garlic, blue cheese, and roasted fingerling potatoes all packed into one little scone that’s flavored with lager beer and topped with Parmesan cheese. To imagine the flavor, think beer cheese soup crossed with garlic bread and a loaded baked potato!
You have to try these savory scones warm – no jam needed. Top them with clotted cream if you want to be extra decadent.
Be careful, though, as you might eat too many and not have room for dessert. Who am I kidding? There’s always room for dessert! Since scones are very dense, I’d suggest pairing them with a light and creamy dessert like my slow cooker crème brûlée or homemade frozen custard.
Savory Roasted Garlic and Potato Beer Cheese Scones
- 1 head garlic
- 10 ounces Idaho® fingerling potato cleaned
- 2 tablespoons olive oil
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter cold and cut into ¼” pieces
- 8 ounces blue cheese crumbles
- 1/2 cup lager beer
- 1/4 cup whole milk
- 3 large eggs
- 3/4 cup shredded Parmesan cheese
Preheat oven to 500 F.
Trim about 1/4” off of the top of the head of garlic to expose the cloves.
Place garlic and potatoes on a baking sheet and drizzle with oil. Wrap garlic in aluminum foil.
Roast for 20 minutes or until a toothpick easily goes through a potato. Transfer potatoes to a cooling rack.
Return the garlic to the oven and roast for another 10 minutes. Remove garlic from the oven and reduce oven temperature to 400 F.
In a large mixing bowl, whisk together flour, baking powder, salt, and pepper.
Use your hands to mix in the butter, continuing to mix until the butter is in pea-sized pieces.
Mix in the blue cheese until just combined.
Smash 6 of the garlic cloves and mix them into the dough (save any remaining cloves for other recipes).
In a small bowl, whisk together beer, milk, and eggs.
Pour the wet ingredients into the dry ingredients and stir until the mixture comes together as a sticky dough.
Cut the fingerling potatoes in half and fold them into the batter.
Drop ½ cup mounds of batter onto parchment- or silicone mat-lined baking sheets spaced two inches apart from each other.
Sprinkle Parmesan cheese over unbaked scones.
Bake for 25 minutes or until scones are golden brown. Serve within two days.
This recipe was originally created for the Idaho Potato Commission.