Spud scones
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Spud scones
  Scones    Beverages    Vegetables  
Last updated 6/12/2012 1:24:38 AM. Recipe ID 58263. Report a problem with this recipe.
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      Title: Spud scones
 Categories: Breads, Beverages, Vegetables
      Yield: 12 Servings
 
      1 lb Potatoes
      2 ts Salt
      3 tb Butter, room temperature
      4 oz Self-rising flour,
           -about 1 cup
           Butter
 
  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
  1/4-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.
 




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Recipe ID 58263 (Apr 03, 2005)

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