• 2 oz. self-raising flour
• good pinch of salt
• 9 oz. mashed potatoes (cold, leftovers with butter and milk previously added)
• extra flour for rolling

Sift the flour with the salt and then beat in the mashed potatoes.  Work the mixture lightly to make a pliable dough.  Add a little more flour if necessary then divide the mixture into 3.  Using a well floured surface and rolling pin roll one piece of mixture into a 7″ round (the finished scones should be very thin).  Cut the round into four and then do the same thing with the other two pieces.

Heat your griddle or pan and bake the scones for 2-3 minutes on each side.  Either cool and then fry when needed or eat warm straight off the grill.