Irish Potato Scones


Servings: 3-4
  • 2 cups boiled mashed potatoes
  • 2⁄3 cup flour
  • 3 tablespoons melted bacon fat (NOT margarine) or 3 tablespoons butter (NOT margarine)
  • 1⁄2 teaspoon salt
  • Mash potatoes well, add real butter and salt.
  • Add as much flour as potatoes will take without becoming too dry.
  • Turn out onto a floured board, roll until ¼ inch in thickness.
  • Cut into circles, approximately 2½“ in diameter.
  • Prick all over with a fork.
  • Cook on a hot dry griddle or heavy pan dusted with a little flour.
  • When they brown with small darker spots appearing, they are cooked.
  • Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
  • Wrap uneaten scones in greaseproof paper and refrigerate.
  • Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs – delicious!
  • *Flour amount varies according to the type of potato used.
  • For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon.