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Savory Roasted Garlic and Potato Beer Cheese Scones

Potato Scones

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!

Potato Scones

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.

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Potato Scones
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5 from 2 votes

Savory Roasted Garlic and Potato Beer Cheese Scones

These Idaho potato scones are for those times when you want to walk on the savory side.
Course Bread
Cuisine American
Keyword potato beer cheese scones, roasted garlic, savory scone recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 16 scones
Calories 248kcal
Author Stef


  • 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 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.


Nutrition Facts
Savory Roasted Garlic and Potato Beer Cheese Scones
Amount Per Serving
Calories 248 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g35%
Cholesterol 64mg21%
Sodium 364mg15%
Potassium 238mg7%
Carbohydrates 21g7%
Fiber 1g4%
Protein 8g16%
Vitamin A 380IU8%
Vitamin C 4mg5%
Calcium 183mg18%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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This recipe was originally created for the Idaho Potato Commission.

Savory Roasted Garlic and Potato Beer Cheese Scones
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