Tattie Scones
(potato scones)

This was a very popular breakfast dish when I was a kid, my mother would serve it with a fried egg. I play it by eye so my scones are approximate measurement and of course mine were never as good as my moms.

2.5 oz (approx. 2 Tbs + 1 level tsp)) flour
3 tablespoons melted butter
1/2 lb. (1 cup or 2 potatoes) boiled and mashed potatoes
1/2 teaspoon salt

Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough. the quality and type of potatoes will affect this (I use russet potatoes).

Turn the mixture out onto a floured surface and roll until it is about quarter of an inch thick. Cut into circles approx. six inches in diameter and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Take care not to have the oil too warm or the scones will burn on the outside but remain raw on the inside. Cook each side for about three minutes or until golden brown.
JL in South Jersey

http://www.nancyskitchen.com