Joanna's Cookbook: Elizabeth's Genuine Potato Scones

(Guest submission)

Leftover mashed potatoes, add enough flour to make a sticky dough, flour board well and gently knead in flour until dough is workable.
Do not roll out, cut a piece of dough from ball and shape into a round with your hand.
Cut into four triangles, place on a pre heated 350 dry gridle, cook until light golden.
Turn and cook the other side.
Place on cooling rack.
Repeat until all dough is used up.
Let cool, store in fridge until ready to use.

These are served with breakfast. They are fried in a little bacon fat or butter.
They are great with a soft fried egg on top.
They are also great straight from the gridle with lots of butter.