Julia Dunlinsons Potato Griddle Scones

1. 1

   Place the potatoes in a small saucepan; cover with cold water, and bring to a boil over high heat.

2. 2

   Cook until very tender, about 12 minutes.

3. 3

   Drain; transfer to a medium bowl.

4. 4

   Using a potato ricer or a food mill, mash the potatoes (you should have 5 cups mashed).

5. 5

   Add the melted butter, flour, and salt.

6. 6

   Stir with a wooden spoon until the dough comes together.

7. 7

   Transfer to a clean work surface; knead until smooth, being careful not to overwork the dough.

8. 8

   Heat a griddle over medium heat.

9. 9

   Roll out the dough to 3/4-inch thickness on a lightly floured surface.

10. 10

    Using a 2 1/2-inch cookie cutter, cut out rounds, and prick with a fork.

11. 11

    Lightly butter the griddle; cook the scones in batches until golden brown, about 5 minutes per side.

12. 12

    Transfer to a clean kitchen towel, keeping the scones covered while cooking the remaining scones.

13. 13

    Serve warm with butter and jam, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.