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.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Servings: 16 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 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.
Calories: 248kcal | Carbohydrates: 21g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 364mg | Potassium: 238mg | Fiber: 1g | Vitamin A: 380IU | Vitamin C: 4mg | Calcium: 183mg | Iron: 1.5mg