Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.
Heat a lightly greased griddle or cast iron skillet over medium-high heat.
Mash potatoes with flour, butter, and salt until a stiff dough forms.
Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.
Per Serving: 198 calories; protein 3.2g; carbohydrates 29g; fat 7.8g; cholesterol 20.1mg; sodium 307.5mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.