1/2 lb cooked potatoes
2 oz flour
1/2 oz butter
1 pinch salt
1 a little milk or buttermilk
1 to bind
A Recipe for
Potato Scones (Scottish)
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
This Recipe for Potato Scones (Scottish) is one of thousands in the Recipes-to-go Bread Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
If you enjoy this Potato Scones (Scottish) Recipe - you should enjoy the recipe collections you can find on the websites below:
Never eat more than you can lift. |
| Miss Piggy |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This is a recipe for Potato Scones (Scottish) from the recipe cookbook of Recipes-to-go (Bread)
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Worries go down better with soup. |
| Jewish Proverb |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Worries go down better with soup. |
| Jewish Proverb |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
He was a very valiant man who first adventured on eating oysters. |
| James I |
: To test for the correct heat on the gridle sprinkle it with a
little flour. If the flour browns at once it is too hot; it should
take a few seconds to turn colour.
: Grease a gridle or heavy frying-pan. Mash the patatoes with
the butter and a little milk. Mix with a spoon. Add the salt and a
little of the flour. Use the fingers until it is all taken up and the
dough is fairly stiff. Turn out on to a floured surface. Roll out to
1/4 inch thick and cut into rounds using a breakfast cup as a cutter.
Place on the hot greased gridle or frying-pan. Cook for 2 minutes
util the underside is brown. Turn and repeat on the other side. Serve
piping hot, spread with butter. :
:: From the booklet Scottish Teatime Recipes :: Typed in for you by
Ray Watson
Serves: 12
Potato Scones (Scottish) Recipe brought to you by Recipes To-Go