Leftovers are often overlooked, but to me, they are a source of countless opportunities. For example, leftover Asiago Cheese mashed potatoes from our Easter gathering provided a wonderful chance to get creative. The potatoes were so delicious I am surprised that we had any remaining! There are endless ways to use the leftover mashed potatoes; for example salmon cakes, potato tatties, double-baked potato gratin, or Shepherd’s Pie. A more unique way to use leftover mashed potatoes is in baking, therefore I was inspired to develop a recipe for Asiago Cheese and Chive Scones. The chives add a distinct savoury flavour to the scones and are a must given that they are fresh from my spring garden.
In one of my Culinary Historians posts during the celebration of Canada150 “The Art of Doing Without,” I wrote about the many uses for the lowly potato during times of austerity. Potato scones, made from leftover mashed potatoes were featured and utilized bacon fat renderings. They are very delicious and also very attractive with their little flecks of bacon fat showing through the baked layers. The Asiago Cheese and Chive Scones are a variation of this simple recipe. The Asiago Cheese and the Greek Yogurt add a layer of tangy flavour to the scone mixture, and the chives give them a fresh spring taste. The appealing flavour and texture will not disappoint!
