Grandma's old fashioned Scottish potato scones recipe is a keeper! There's nothing like the delicious, wholesome taste of a homemade potato scone, or "tattie scone" as she always called them.
Be sure to enjoy the potato scones while they are still warm from the oven and generously spread with butter, or your favorite homemade jelly or jam.
Mom's Recipe Scrapbooks (1920s)
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 they will not keep fresh for more than a day. Enjoy!
The Glasgow Cookery Book (1924)
1/2 pound Cold Potatoes
About 2 ounces Flour
1/2 ounce Butter
Mash the potatoes, melt the butter. Mix all together, adding salt, and work in as much flour as the paste will take up.
Roll out very thinly, cut and place on a hot girdle, prick well, cook for 3 minutes on each side. Cool in a towel.
N.B.—Oatmeal may be used instead of flour.