“There is something particularly satisfying about home-made breads. These are wonderful with soup, chili or just butter and jam.”
1hr 15mins
8 scones

Ingredients Nutrition


  1. Wash peel, and boil the potatoes-- about three medium ones.
  2. Mash them, and measure out two cups.
  3. If you are using leftover mashed potatoes, adjust the butter and salt downwards according to how much they already have in them.
  4. Stir in the salt and the butter, then beat in the egg.
  5. Stir in the flour and the baking powder; mix well. Add a little more flour if needed to make a soft but workable dough.
  6. Divide the dough into 8 equal parts.
  7. Roll out each section of the dough to about 1/4" thickness on a floured board.
  8. Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.
  9. They should feel dry but pliable, and have some light brown blisters.
  10. Keep them warm in a damp towel in the oven as they are cooked.
  11. Serve hot.
  12. If you are cooking them all at once, you probably want to use two skillets; leftovers can be reheated in the microwave.
  13. Otherwise, they can be kept raw in the fridge between sheets of waxed paper in a plastic bag.

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