Black Pepper Potato Scones with Whipped Herbed Butter | Savory Scones
Flakey savory potato biscuits studded with black pepper and served with whipped sweet cream and herb butter
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Hand mixer
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 2 cups (240g) All Purpose Flour
- 2 tablespoons (25g) Granulated Sugar
- 1 teaspoon (1g) Sea Salt
- 2 teaspoons (3g) Baking Powder
- ¼ teaspoon (~1g) Baking Soda
- 1 tablespoon (3g) Freshly Cracked Black Pepper
- 4 ounces (120g) Unsalted Butter, Frozen
- 1/2 cups (75g) Prepared Mashed Potatoes using dehydrated potatoes
- ½ cup (120ml) Cultured Buttermilk
- 1 each (55g) Large Egg
- ¼ cup (60ml) Heavy Cream
- 1 teaspoon (1g) Flakey Sea Salt
- ½ cup (113g) Unsalted Butter, softened
- ¼ cup (4g) Fresh Tarragon, chopped
- ¼ cup (4g) Fresh Chives, chopped
- ¼ cup (4g) Fresh Parsley, chopped
- 1 teaspoon (~1g) Lemon Zest
- 2 teaspoons (10ml) Freshly Squeezed Lemon Juice
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