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Hash brown scones recipe

Hash brown scones recipe

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Created by The Tesco Real Food team

Turn your Christmas leftovers into these simple savoury scones. They can be made with whatever root veg and cheese you have in the fridge. Leftover roast potatoes add a crispy hash brown-style texture, which tastes great with scrambled eggs. Or fill with leftover turkey and cranberry sauce for a festive lunch. See method

  • Makes 6
  • Takes 30 mins plus cooling
  • 318 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 200g plain flour, plus extra for rolling and dusting
  • 1 tbsp baking powder
  • 5g each rosemary and thyme, leaves picked and finely chopped
  • 50g butter, diced, at room temperature
  • 50ml milk
  • 1 large egg
  • 100g leftover roast potatoes, chopped
  • 100g leftover roasted root veg (carrots, parsnips, red onions or garlic work well), diced
  • 75g vegetarian cheese (Brie, Stilton, Cheddar or goat’s cheese work well), chopped
  • 25g mixed nuts, chopped
  • 100g leftover sage and onion stuffing, broken into 2cm chunks (optional)
  • cold sliced roast turkey and cranberry sauce or scrambled eggs (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1330kj
    318kcal     16%

  • Fat

    15g 22%

  • Saturates

    8g 38%

  • Sugars

    2g 2%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 34.3g Protein 9.4g Fibre 2.8g

Method

  1. Put the flour, baking powder, a pinch of salt and most of the herbs in a food processor; blend until combined. Add the butter and blitz for 10 secs to make very fine crumbs. Tip into a bowl.
  2. In a bowl, whisk together the milk and egg. Set aside 1 tbsp, then add the rest to the crumb mixture. Mix with your hands to form a rough dough, then tip in the potatoes, vegetables, cheese, nuts and stuffing, if using, and knead until just evenly mixed; do not overmix.
  3. Preheat the oven to gas 9, 240°C, fan 220°C. Line a baking tray with baking paper. Tip the dough out onto a lightly floured work surface and press into a disc around 18cm and 2.5cm thick. Sprinkle some flour in a shallow bowl. Use a 7cm round cutter to stamp out 4 scones, dipping the cutter in the flour between stamps – this helps prevent the edges being sealed, which can stop the scones rising. Don’t twist the cutter as you press down – this can also seal the edges and prevent the scones rising. Lightly knead the scraps together and stamp out 2 more scones.
  4. Arrange the scones on the lined baking tray and brush the tops with the reserved egg/milk mixture and sprinkle with the remaining herbs. Put in the oven on a middle shelf and immediately reduce the heat to gas 7, 220°C, fan 200°C. Bake for 15-17 mins, rotating the tray once, until risen, golden brown and cooked through. Cool on a wire rack for 20 mins. Split and serve layered with slices of leftover roast turkey and cranberry sauce, or scrambled eggs, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas leftovers recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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