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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Serve these scone/griddlecake hybrids with bacon, eggs, and large bibs to catch the drool! (Prep time includes cooking and mashing the potatoes) Ingredients:
1 cup warm mashed potatoes |
1/3 cup unsalted butter, melted |
salt, to taste |
1/2 cup plain flour |
Directions:
1. Preheat a dry frying pan or griddle over moderate heat.
2. Mix together all the ingredients until thoroughly blended.
3. Turn the dough onto a floured board and divide into three.
4. Roll into a circle about 1/4-inch thick.
5. Cut each circle into 6 wedges.
6. At this point, you may freeze some of the scones they will last for weeks and weeks and weeks in the freezer.
7. Sprinkle the hot griddle with flour and bake each circle for about 5 minutes, until the edges begin to brown, turning once to cook both sides.
8. For a really tasty variation, use a 50/50 mix of mashed potatoes and mashed rutabagas and/or mashed carrots.
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