Potato scones (scottish)

12 Servings

Ingredients

Quantity Ingredient
½ pounds Cooked Potatoes
2 ounces Flour
½ ounce Butter
Pinch Salt
A little Milk or Buttermilk
To bind

Directions

: To test for the correct heat on the gridle sprinkle it with a little flour. If the flour browns at once it is too hot; it should take a few seconds to turn colour.

: Grease a gridle or heavy frying-pan. Mash the patatoes with the butter and a little milk. Mix with a spoon. Add the salt and a little of the flour. Use the fingers until it is all taken up and the dough is fairly stiff. Turn out on to a floured surface. Roll out to ¼ inch thick and cut into rounds using a breakfast cup as a cutter.

Place on the hot greased gridle or frying-pan. Cook for 2 minutes util the underside is brown. Turn and repeat on the other side. Serve piping hot, spread with butter. : :: From the booklet Scottish Teatime Recipes :: Typed in for you by Ray Watson

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