Potato, White Cheddar and Chive Scone

I have not made these yet, off to the store for the ingredients.  

A Southern baker's Irish breakfast

Potato, White Cheddar and Chive Scone
H&F Bread Company
Recipe by Eddie Wright

1 small potato, peeled and diced
2 ⅛ cups bread flour
2 ⅛ cups cake flour
1 ½ tsp. sugar
1 ½ tsp. salt
2 ½ tbsp. baking powder
¼ tsp. white pepper
6 chives, finely chopped
6 oz. white cheddar cheese, diced
1 ½ sticks, plus 1 tbsp. unsalted butter, chilled and cubed
2 large eggs
1 ⅔ cups heavy cream

Preparation:

Preheat the oven to 375°F. Roast potatoes for 15 minutes, turning occasionally. Remove from oven and measure out 1 cup of the diced potatoes. Turn the oven temperature down to 350°F. Add the bread flour, cake flour, sugar, salt, baking powder, and white pepper to the bowl of a stand mixer. Using a paddle attachment, mix the ingredients on low speed until combined. Add the diced potatoes, chopped chives, and diced cheddar cheese to the flour mixture and mix on low speed until just combined. Add the cold butter and mix on medium speed until the butter is the consistency of small peas. In a separate bowl, add one egg and the heavy cream, and whisk to combine. Add ¾ of the egg and cream mixture to the flour mixture and mix on low speed until just combined. Add the remaining liquid and mix on low speed until just incorporated. Turn off the mixer. Shape the dough into a circle and cut into 14 equal wedges. Line a sheet pan with parchment paper and space the scone wedges evenly on the pan. In a small bowl, whisk the remaining egg. Brush the scones with egg wash. Bake at 350°F for 12 minutes.

>Click here for Chef Cathal Armstrong's Irish stew recipe