Recipe
1940s Potato Scones
Soft griddle scones made with mashed potato to stretch flour: a wartime breakfast and tea bread from British kitchens.
Context
Potatoes saved flour when the ration was tight.
Potato scones (tattie scones) were already a Scottish staple; wartime cooks leaned on them harder. Cook on a dry griddle or skillet. Serve with butter if you have it, or alongside eggs and leftovers.
Ingredients
- 1 cup warm mashed potato (no large lumps)
- 1 cup all-purpose flour, plus more for dusting
- 2 tbsp butter or margarine, melted
- ½ tsp salt
- ½ tsp baking powder
Instructions
- Mix potato, flour, melted fat, salt, and baking powder into a soft dough. Add a spoon of flour if sticky.
- Pat out on a floured board to about ¼-inch thick. Cut into triangles or rounds.
- Cook on a lightly greased hot skillet 3 to 4 minutes per side until browned and cooked through.
- Serve warm. Leftovers reheat well in a dry pan.