Potato Scones

1 pound boiled -- mashed potatoes
3 ounces flour
3 tablespoons melted butter or bacon fat
1/2 teaspoon salt

Mash potatoes well, add melted fat and salt. Add as much flour as potatoes will take without becoming too dry.* Turn out onto a floured board, roll until 1/4-inch in thickness. Cut into circles, then into farls (quarters). Prick all over with a fork. Cook on a griddle or heavy pan dusted with a little flour.

When they brown with small darker spots appearing, they are cooked. They can be refrigerated, wrapped in grease-proof paper like crepes. They can be eaten immediately, hot, with butter, honey or syrup. They are delicious reheated in bacon fat until crisp with bacon and eggs. Makes 12 farls.

* Flour amount varies with potato used; the floury kind needs less than others.