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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Main course, Salad, Sweets and Desserts, Vegetable dish and tagged , . Bookmark the permalink.

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