Title: Potato Scones - Scotland
Categories: Cake Appetizer British Bread Beverages
Yield: 12 Servings

1/2	lb	Cooked Potatoes
2	oz	Flour
1/2	oz	Butter
	pn	Salt
		Little Milk or Buttermilk To bind

To test for the correct heat on the griddle 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 griddle 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 griddle 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 by Ray Watson. MM'ed by Jeff Pruett. From: Jeff Pruett Date: 01 Dec 97

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