Abstract: In order to enrich potato staple products and improve the sensory quality of scones, the rheological properties of mixed dough of potato flour and wheat flour were studied. With sensory score and texture characteristics as evaluation indexes, the formulation of potato flour scone was optimized by single factor experiments and orthogonal test. The results showed that potato flour could improve the water absorption of wheat flour and shorten the formation time of dough, but it would lead to a decline in the elasticity and strength of the dough, resulting in a decrease in its quality. Therefore, the appropriate substitution ratio for whole potato flour was considered to be 20%. The best process recipe for scones was based on a mixture of wheat flour and whole potato flour quality, with 20% whole potato flour added, 68% water added, 0.8% yeast added and 6% sugar added. The hardness of the scone prepared under the optimal condition was 342.63 g, and the chewiness was 106.76 N. The research results provided a theoretical basis for the quality improvement of the scones and the development of whole potato flour products.