Spud Scones Recipe

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Spud Scones Ingredients

1 lb potatoes
2 tsp salt
3 tbsp butter, room temperature
4 oz self-rising flour, about 1 cup
1 butter

A Recipe for
Spud Scones

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Spud Scones Recipe
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This is a recipe for Spud Scones from the recipe cookbook of Recipes-to-go (Bread)

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Spud Scones recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Spud Scones

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Spud Scones Directions

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.

Serves: 12

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Spud Scones Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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