These scones were eaten at teatime, just off the griddle, with plenty of butter. Of course, they can be served at any meal.
2 cups cooked warm potatoes
2 T. hot milk
1/4 cup butter (1/2 stick)
1/2 cup flour
1/2 tsp. salt
Mash the potatoes with the milk and butter and beat well. Add the flour and salt to form a stiff paste. Use one half to begin with and roll out very thin onto a floured board. Cut in six pie-shaped wedges. Repeat with the balance of the dough.
Bake on a preheated lightly buttered griddle, over medium heat, for 3 or 4 minutes on each side.
Yield: 12 scones
