Julia Dunlinsons Potato Griddle Scones - russet potatoes

Method

• Place the potatoes in a small saucepan; cover with cold water, and bring to a boil over high heat.
• Cook until very tender, about 12 minutes.
• Drain; transfer to a medium bowl.
• Using a potato ricer or a food mill, mash the potatoes (you should have 5 cups mashed).
• Add the melted butter, flour, and salt.
• Stir with a wooden spoon until the dough comes together.
• Transfer to a clean work surface; knead until smooth, being careful not to overwork the dough.
• Heat a griddle over medium heat.
• Roll out the dough to 3/4-inch thickness on a lightly floured surface.
• Using a 2 1/2-inch cookie cutter, cut out rounds, and prick with a fork.
• Lightly butter the griddle; cook the scones in batches until golden brown, about 5 minutes per side.
• Transfer to a clean kitchen towel, keeping the scones covered while cooking the remaining scones.
• Serve warm with butter and jam, if desired.