Title: Potato Scones (Scottish)
Categories: Cake Appetizer
Yield: 12 Servings

1/2	lb	Cooked Potatoes
2	oz	Flour
1/2	oz	Butter
		Pinch Salt
		A little Milk or Buttermilk
		To bind

: 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 1/4 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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