Ingredients
- 1/2 lb. Boiled Potatoes
- 2 oz.. Flour
- 1/2 oz. Butter or Margarine
- Pinch of Salt
Directions
In cottage homes, these scones are usually made just after the midday meal, when the left-over potatoes are still warm.
Heat your girdle. (What we in North America call a griddle). Mash the potatoes smoothly, adding dots of butter and salt if required, and beat well. Gradually work in as much flour as the potatoes will absorb. Turn on to a floured board and roll out till very thin. Cut into bannocks (using a meat plate) and then into farls. (I think this means, cut into a 9 - 10 inch circle, and then cuts into pie shaped pieces). Prick all over with a fork and bake on a fairly hot girdle for about five minutes, turning them once.
Cool in a towel; or, if preferred, butter them at once, roll up, and serve hot. They should be eaten the day they are made, and are good with butter and honey, syrup, or jam.
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Submitted 6/13/05.
Source: Recipes from Scotland, by F. Marian McNeill
Submitted By: Jean Trenholm
JTrenholm@msn.com
Potato Scones