Potato Scones

Recipe by Jenny Sanders
READY IN: 1hr 15mins
YIELD: 8 scones




  • Wash peel, and boil the potatoes-- about three medium ones.
  • Mash them, and measure out two cups.
  • If you are using leftover mashed potatoes, adjust the butter and salt downwards according to how much they already have in them.
  • Stir in the salt and the butter, then beat in the egg.
  • Stir in the flour and the baking powder; mix well. Add a little more flour if needed to make a soft but workable dough.
  • Divide the dough into 8 equal parts.
  • Roll out each section of the dough to about 1/4" thickness on a floured board.
  • Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.
  • They should feel dry but pliable, and have some light brown blisters.
  • Keep them warm in a damp towel in the oven as they are cooked.
  • Serve hot.
  • If you are cooking them all at once, you probably want to use two skillets; leftovers can be reheated in the microwave.
  • Otherwise, they can be kept raw in the fridge between sheets of waxed paper in a plastic bag.