Yield: 12 servings
|3 tablespoons||Butter, room temperature|
|4 ounces||Self-rising flour, about 1 cup|
A great way to use up leftover mashed potatoes. Don't use instant mashed potato mix, though, or you will not have a light scone.
Partially fill a large saucepan with cold water. Peel potatoes; cut in quarters and add to pan. Bring to a boil, then reduce heat, cover and simmer briskly about 15 minutes or until potatoes are tender.
Drain well; place in large bowl and mash coarsely with a potato masher or fork. Add salt and 3 tablespoons butter and continue to mash until potatoes are smooth. Mix in enough flour, 1 tablespoon at a time, to form a stiff dough. Preheat griddle or heavy skillet over high heat; grease lightly. Turn dough onto a floured surface and knead lightly. Roll out with a floured rolling pin to a thickness of ¼-inch. Cut into rounds with a 2-inch fluted or plain cookie cutter. Cook on griddle or skillet 4 to 5 minutes on each side or until golden brown. Serve hot with butter. Makes 12-15 scones.