This is a recipe for potato scones, which are a very popular breakfast dish, along with fried eggs and bacon. Due to the ingredients they would also be suitable for vegetarians or indeed vegans.
2.5oz (65g) flour
3 tablespoons melted butter
Half pound (225g) boiled and mashed potatoes
Half teaspoon salt
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough. It may seem strange to say, but the quality and type of ingredient (potatoes) will affect this.
Turn the mixture out onto a floured surface and roll until it is about quarter of an inch thick. Cut into circles approx. six inches in diameter and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Take care not to have the oil too warm or the scones will burn on the outside but remain raw on the inside. Cook each side for about three minutes or until golden brown.
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For US to UK equivalents for food weights and measurements see this rough guide