Potato Scones

Good accompanying a main course or a salad. The Grandchildren love them with strawberry jam.

11/2 Lbs 700 gms floury freshly boiled potatoes
6 ozs 175 gms plain wholemeal flour
Crush and sieve the potatoes onto a floured board. Sprinkle with salt. Work in the flour gradually, kneading gentle. Roll out thinly.
Cut into rounds the size of a tea plate and mark into quarters.
Bake on a moderate griddle for 10 minutes, turning once.
Serve hot or cold.
Serve as a savoury or a sweet.

This entry was posted in Main course, Salad, Sweets and Desserts, Vegetable dish and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s