Potato Scones

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.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus