1 lb cooked potatoes
To prepare, peel, dice, and boil in lightly salted water about 20 minutes until tender. Drain.
4 oz flour
½ tsp baking powder
½ tsp salt
2 oz butter
Salt and pepper to taste
Mash the potatoes while still warm with the flour, baking powder, butter, and salt.
Divide the dough in two. On a lightly floured surface, roll each ball of dough into a circle, about ½ an inch thick, and cut each disc into 4 or 6 wedges, depending on how large you’d like them.
In a lightly greased skillet, cook the scones over medium to medium-high heat, about 4 to 5 minutes per side until golden brown.
Sprinkle with salt and pepper to taste.