Egg-free and yeast-free potato scones are a quick and delicious starter, also ideal as appetizers: fluffy potato scones stuffed with ham and cheese and cooked in a skillet with a little of oil. To prepare them, simply season the boiled potatoes with salt, pepper and extra virgin olive oil, mash them and mix them with parmesan cheese and flour. Once the dough is prepared, you will need to collect the scones, fill them and cook them in a pan for about 5 minutes on each side, ready to be enjoyed hot and gooey.

If the dough is too soft, you can add a little flour. You can also vary the filling with the cold meats and cheeses you have. Before pan-frying, you can roll the scones in breadcrumbs to achieve a slightly crispy surface.

The existence of namesrecipes with boiled potatoesthat you can make, simple and delicious ideas for lunch or dinner.

Ingredients
BOILED POTATOES
600g
00 FLOUR
190g
SHREDDED CHEESE WITH PARMESAN
80 grams EXTRA
VIRGIN OLIVE OIL
1 tbsp
WIND
taste
BLACK PEPPER
taste
COOKED
HAM TIP taste SOFT CHEESE
taste How to make stuffed scones without eggs and without yeast

Mash the boiled and reheated potatoes with salt, pepper and extra virgin olive oil
1
. Also add the parmesan and flour
2
and continue kneading until you obtain a soft but not sticky dough

Roll out the dough on a floured work surface
4
and make medallions using a pot or a glass
5
. Place discs on a baking sheet lined with parchment paper and fill with ham and cheese.

Close the scones, sealing the edges well
7
and cook them in a pan with a drizzle of extra virgin olive oil for about 5 minutes on each side over medium heat
8
. Egg and Yeast Free Potato Scones are ready to serve
9
.

storage
It is advisable to eat egg-free and yeast-free potato scones immediately after preparation. However, you can keep them well covered for 1 day in the refrigerator and reheat them before serving.