The potato pizzaiola scones, delicious and super easy! We’re talking about soft and gooey finger foods that you can prepare in a few simple steps: Just boil the potatoes, mix them with eggs, parmesan, and spices to get a smooth dough. I filled the potato scones with tomato, ham, and scamorza cheese, but you can replace them with whatever you like.
Check out these recipes with scones too:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 scones
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 174.09 (Kcal)
- Carbohydrates 24.21 (g) of which sugars 1.16 (g)
- Proteins 7.96 (g)
- Fat 5.56 (g) of which saturated 2.01 (g)of which unsaturated 1.51 (g)
- Fibers 3.48 (g)
- Sodium 238.20 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.3 lbs potatoes
- 1 egg yolk
- 1/2 cup parmesan
- to taste salt
- 1/2 cup flour
- 1.75 oz scamorza cheese
- to taste tomato paste
- to taste oregano
Tools
- 1 Cookie Cutter
How to Make Potato Pizzaiola Scones
Boil the potatoes in plenty of salted water. Once cooked, mash the potatoes in a bowl while they are still hot.
Season with salt and pepper, then add grated parmesan and the egg, and mix well. Finally, incorporate the flour and knead until you obtain a homogeneous mixture.
Roll out the dough on a sheet of parchment paper and use a cookie cutter to make discs.
Place the filling in the center of the molds: a teaspoon of tomato paste, oregano, and cheese.
Seal well with the remaining discs and properly close the edges.
Cook your potato pizzaiola scones in a non-stick pan with a drizzle of extra virgin olive oil for about 2-3 minutes on each side until golden brown.
Storage and Tips for Potato Pizzaiola Scones
The scones should be consumed immediately after cooking, but they can also be stored in the fridge in an airtight container for up to one day. A possible variation for the filling could be adding cured meats like cooked ham or speck.
