1 lb potatoes
1.5 oz butter
Salt/pepper to taste
4 oz (approx) plain flour
Boil potatoes in salted water, drain and mash with the butter until light and fluffy, adding salt/pepper to taste.
Work in the flour. A word of caution, only add in enough to make a stiff dough - cannot be more precise as it depends on the moisture content of the potatoes used!
Turn the mixture out onto a floured board, knead very lightly (don't handle the dough very much at all) and roll out into a square (not too thick). Cut into triangles (the traditional shape) or use a 2 inch scone cutter.
Lightly oil a traditional girdle (sort of like an old-fashioned griddle, made of iron) or a good, heavy based fryingpan. Cook the scones on a medium heat for about 5 mins a side, or until they are golden brown.
Eat hot - or re-heat when you are feeling peckish! Essential ingredient for a Sunday breakfast 'Ulster Fry'.
1.5 oz butter
Salt/pepper to taste
4 oz (approx) plain flour
Boil potatoes in salted water, drain and mash with the butter until light and fluffy, adding salt/pepper to taste.
Work in the flour. A word of caution, only add in enough to make a stiff dough - cannot be more precise as it depends on the moisture content of the potatoes used!
Turn the mixture out onto a floured board, knead very lightly (don't handle the dough very much at all) and roll out into a square (not too thick). Cut into triangles (the traditional shape) or use a 2 inch scone cutter.
Lightly oil a traditional girdle (sort of like an old-fashioned griddle, made of iron) or a good, heavy based fryingpan. Cook the scones on a medium heat for about 5 mins a side, or until they are golden brown.
Eat hot - or re-heat when you are feeling peckish! Essential ingredient for a Sunday breakfast 'Ulster Fry'.
