- Cook Time
- Prep Time
- 6 ServingsServings
- 1 1/2
- 1 teaspoon salt
- 2 Tablespoons margarine
- 3/4 cup flour (plus extra for rolling out scones)
- cooking spray
1 In a medium stockpot, in water to cover, over high heat, cook potatoes about 15 minutes, or until fork-tender.
2 Drain potatoes and transfer to a mixing bowl.
3 With an electric mixer, beat potatoes until smooth.
4 Add salt, margarine and flour, and mix to combine.
5 Turn mixture out onto a lightly floured board and knead until smooth.
6 Divide mixture into four portions. Using a rolling pin, roll and flatten each portion into the size of a dinner plate.
7 Cut each dough round into quarters and prick them with a fork.
8 Heat a large skillet or griddle over medium heat until hot.
9 Spray skillet lightly with cooking spray.
10 Cook each scone until lightly browned on the bottom, then flip and brown the other side. Serve warm.
Source: Idaho Potato Commission