Potato Scofies are cooked on a griddle and served hot with butter. They are also excellent served with bacon for breakfast.
1 lb. potatoes, cooked and peeled
4 oz. plus
1 tablespoon flour
1 teaspoon salt l1 teaspoon cayenne pepper
1 oz. butter, softened
1 tablespoon cold water
Drain the potatoes and mash them with a potato masher or fork until they are absolutely smooth and free from lumps.
Place the potatoes in a large mixing bowl, add 4 ounces of the flour, the salt and cayenne and mix well.
Beat in the butter with a wooden spoon, then add the water. Beat until the mixture forms a firm dough. Add more flour if the dough is too soft.
On a lightly floured board, roll out the dough to i-inch thick. Using a 3-inch pastry cutter, cut the dough into circles.
Prick the dough circles all over with a fork.
Dredge the griddle with the remaining flour and heat over moderate heat until the flour turns light brown.
Place the scones on the griddle and cook them for 4 to 6 minutes on each side or until they are golden brown and well cooked. Serve immediately.