US Crisscut Potato, Bacon and Cheddar Cheese Scones

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  • Potato Type: YellowRusset
    Cuisine: American
  • Serves: Makes 10-15 pieces (2-inch width, 1-inch height scones)
    Prep Method: BakedFried
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Recipe by: Chef Miko Aspiras

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.


  • 100 grams Self-Rising Flour* (If you cannot find one in the market, follow recipe below)
  • 24 grams US Standard Potato Granules
  • 2 grams Baking Powder
  • 1 gram Sea Salt
  • 5 grams White Sugar
  • 19 grams Butter, cold cut into small cubes
  • 25 grams Whole Eggs
  • 85 grams Fresh Milk
  • 75 grams Thick Bacon, cut into chunks
  • 75 grams Jack Cheese cut into small cubes
  • 10-15 pcs US Crisscut Potato
  • Dust Dried Parsley

Self-rising Flour

  • 194 grams All-Purpose Flour
  • 8 grams Baking Powder
  • 2 grams Sea Salt

Egg wash

  • 1 pc Egg
  • 1 pc Egg yolk
  • 15 grams Milk


  1. Deep fry US crisscut potatoes until golden in color and crisp, season lightly with salt, set aside.
  2. Sift the flour, US standard potato granules, baking powder together, add in sugar, place in a medium sized bowl.
  3. Using the tips of your finger, massage through the butter onto the dried ingredients until butter is well incorporated.
  4. Add in the egg, continue mixing using your hands.
  5. Then in a streaming manner, add in the milk, making a semi-sticky dough, do not over mix.
  6. Fold in the cheese and bacon pieces, leave some to place on top of cubed scones.
  7. Roll out dough in a non-stick surface using either parchment paper or flour the surface, let rest for 10 minutes.
  8. Pre-heat deck oven to 185ºC.
  9. Using a floured knife, cut dough into 2-inch width, 1-inch height cubes, place remaining cheese and bacon on top of the cubed scones.
  10. Place in a silicon mat-lined baking tray.
  11. Brush with egg wash**.
  12. Bake for 15 minutes.
  13. While still hot, stick the US crisscut potatoes on top of the scones on the area with melted cheese to stick, sprinkle with dried parsley, serve with clotted cream and tomato jam.

Self-rising Flour:

  1. Mix altogether, sift.

Egg wash:

  1. Whisk altogether.


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