Potato Scones Recipe

Grandma's old fashioned potato scones recipe is a keeper. There's nothing like the delicious, wholesome taste of homemade potato scones, or "tattie scones" as she always called them. I've also included her favorite recipe for squash muffins.

Be sure to enjoy the potato scones and squash muffins while they are still warm from the oven, generously spread with butter, or the delicious harvest-style homemade jam.

Grandma's Old Fashioned Potato Scones Recipe

Mom's Recipe Scrapbooks (1920s)

Tattie Scones With Jam or Jelly

Put two cupfuls of mashed potatoes into a bowl, add two tablespoonfuls of hot milk, one tablespoonful of melted butter, one teaspoonful of sugar, a quarter of a teaspoonful of salt, and one cupful of flour.

Knead dough, divide into three pieces, and roll out into rounds. Divide each round into four small scones.

Place them on a hot griddle and cook for five minutes on each side. Serve hot with butter, jam, or a favorite jelly.

This old fashioned potato scones recipe may be made with leftover potatoes, but it's much nicer if prepared with potatoes freshly boiled and mashed.

Potato scones are very delicious, but will not keep fresh for more than a day. Enjoy!

Easy Squash Muffins

Put two-thirds of a cupful of cooked squash into a bowl, then add a quarter of a cupful of sugar, one well-beaten egg, two cupfuls and three-quarters of flour, half a teaspoonful of salt, three teaspoonfuls of baking powder, and two tablespoonfuls of melted butter.

Mix well and bake in buttered and floured muffin pans in 350°F oven for twenty-five minutes, or until done.

If these muffins are intended for a luncheon or a tea, a quarter of a teaspoonful of powdered ginger may be added for extra flavor.

Old Time Pumpkin Brown Bread

Two cupfuls of pumpkin juice squeezed from the pulp, three cupfuls of yellow cornmeal, three cupfuls of rye meal, half a cupful of molasses, one teaspoonful of salt, two cupfuls of milk, and one teaspoonful of baking soda.

Mix all these ingredients together, beat well, and turn into a buttered tin, cover with buttered paper, and steam for five hours.

Vegetable Marrow Jam

Ingredients: Four pounds marrow, peeled and cut into small cubes; 4 pounds of sugar; 2 lemons, juice and grated rind; 2 teaspoons ground ginger.

Method:

Boil the marrow until tender, drain, add the other ingredients and boil until thick; and it will be almost as clear as honey. Do not cover with sugar overnight before boiling, as this makes the marrow tough.