This recipe for a potato scone with pizza filling is a weekend treat the whole family will love. Use leftover mash potato for the yeast free dough then fill with your favourite fillings.
Continue reading for money saving tips and gluten and dairy free options. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.
- 8 oz. (225g) Self Raising Flour
- ½ Tsp. Salt
- 1 ½ Tsp. Baking Powder
- 1 Tbsp. Butter or Margarine
- 7 oz. (200g) Mash Potato (1 medium potato diced, boiled, drained then mashed or use leftover mash potato.)
- Freshly Ground Black Pepper
- ¼ Cup Milk plus 1 to 2 Tbsp. extra
- Pizza Filling
- 4 Short Cut Bacon Rashers (Panfryed then left to drain on paper towels)
- 3.5 oz. (100g) Semi-Dried Tomatoes
- ¾ Cup Grated Cheddar or Mozzarella Cheese
- 1 Tbsp. Milk
- ¼ Cup Cheese
- First fry off the bacon and make the mash potato then set aside to cool.
- Next sift together into a large bowl the flour, salt and baking powder then rub the butter through with your fingertips.
- Add freshly ground black pepper to the mash potato then mix in the ¼ cup of milk with a fork.
- Mix the mash into the flour with the fork adding the extra milk 1 tablespoon at a time until the dough comes together. Knead on a lightly floured surface until the dough is smooth then divide in half.
- Make a ball with each half then roll out the first half on a floured surface to a 7 inch (17.5cm) diameter circle. Place on a greased and lightly floured baking pan.
- Next put ½ cup of cheese on the dough base leaving about ¼ inch (5mm) rim around the edge to attach the top. Then tear apart the bacon into pieces and lay on the cheese. Top with the tomatoes then the remaining ¼ cup of cheese.
- Roll out the second dough ball to 8 inches (20cm) in diameter then lay over the top of the fillings. Moisten the edges with water then pinch the edges of the dough together until it is sealed right around.
- Brush the top with milk then sprinkle the cheese and paprika over the top.
- Bake in a preheated oven 425°F (220°C) for 15 to 17 minutes until well browned all over.
- Let rest a few minutes before serving.
When using different fillings be aware of the water content as it can make the dough soggy.
The texture of a potato scone is softer and denser than a regular scone but has a wonderful savory flavour.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 48.82 g||75.1%|
|Saturated Fat 13.82 g||69.1%|
|Trans Fat 0.68 g|
|Cholesterol 68 mg||22.7%|
|Sodium 2988 mg||124.5%|
|Total Carbohydrate 134.38 g||44.8%|
|Dietary Fiber 10.8 g||43.2%|
|Sugars 22.94 g|
|Protein 41.61 g|
|Vitamin A 1398 IU||Vitamin C 25.6 mg|
|Calcium 1059 mg||Iron 10.76 mg|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.
If you don’t have semi-dried tomatoes you can dry tomatoes yourself in the oven with this guide.
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Gluten and Dairy Free Options
For gluten free; use a measure for measure gluten free self rising flour. You can also use gluten free plain flour then add 1 teaspoon of gluten free baking powder extra to the plain flour.
For dairy free; replace the milk with lactose free milk and the butter with dairy free spread. Some people can tolerate hard cheeses such as cheddar otherwise use lactose free cheese.
This recipe for a potato scone with pizza filling uses basic pantry ingredients. Consider buying bulk packs of flour then store in recycled glass jars with tight fitting lids to keep out pests and maintain freshness. Store in a cool dark place such as your pantry.
The fillings can be adjusted to what you have on hand. Vegetables such as bell peppers (Capsicums) or mushrooms can be wilted down to remove some of the moisture before adding to the fillings.
Buy bacon in bulk packs when you see them on special then divide into serving portions when you get home. Place in freezer bags, secure, label with the date then freeze for up to 6 months. Thaw in the fridge overnight before using.
This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.
To Save or Print this recipe for a Potato Scone with Pizza Filling, click the button below for the PDF File.
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