Potato, Parmigiano Reggiano, and Leek Scones

As long as you eat from Rainshadow Organics, there will be potatoes. Earlier this year, I found myself drowning in the plethora, considering at home I am cooking for two. I ended up processing them through a mandolin and drying them in a food dehydrator, but you can easily accomplish the same on low heat in the oven on a cookie sheet. After that, I put them in my Vitamix, but I am sure a food processor would do the job as well. I made skin-on potato flour which can preserve potatoes for quite a while. My home is a huge place for scones, and I make all kinds. Today I wanted something savory, and I wanted to cut the gluten in half. So forget boring potato leek soup and have a potato leek scone… just kidding, I love the soup too. 

Potato, Parmigiano Reggiano, and Leek Scones
(serves 8)

250g all purpose flour
175g potato flour
60g  bacon fat or butter, chilled
5g baking powder
5g salt
10g minced garlic
125mL heavy cream
125mL water
1 egg
10g chopped leek
40g freshly shredded parmigiano reggiano 


  1. Cut the cold fat into the flours, salt and baking powder with a pastry cutter
  2. Whisk together cream, water, egg, and garlic
  3. Add to the flour mixture and fold together with leek and parmigiano reggiano
  4. Line a glass pie plate with parchment paper
  5. Press the crumbly dough together into the form
  6. Freeze for about 20-30 minutes until everything is holding together
  7. Preheat oven to 400F 
  8. Remove and cut into 8 equal slices
  9. Place on parchment paper on a cookie sheet or silicone baking mat
  10. Optionally, brush an egg wash over the scones
  11. Cook 18-20 minutes until just starting to brown. 
  12. Serve with butter or clotted cream