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Title: Speedy Potato Scones
Categories: Bread
Yield: 12 Scones
| 3/4 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 3/4 | ts | ;salt |
| 1/2 | ts | Sugar |
| 1/4 | ts | Pepper, cayenne |
| 1/8 | ts | Pepper |
| 1 | c | Potatoes; cooked, mashed |
| 1/4 | c | Cream, sour |
| 1 | lg | Eggs |
Preheat oven to 425 degrees. Grease a baking sheet. Dust with flour; tap out excess.
Mix together flour, baking powder, salt, sugar, cayenne pepper, and black pepper.
Mix together potatoes, sour cream, and egg.
Make a well in the center of flour mixture. Add potato mixture all at once to well, tossing with a fork until dry ingredients are just moistened and a soft dough forms.
On a floured surface, using a floured rolling pin, roll dough into a 9" round. Cut into 12 equal wedges. Place scones, 2 inches apart, on prepared baking sheet.
Bake scones until golden brown, 18 minutes. Transfer baking sheet to a wire rack to cool slightly.