1 large russet potato, peeled and cut into 1 inch pieces
2 tbsp unsalted butter
1/2 tsp salt
1/4 tsp pepper
1/4 cup all purpose flour
1/2 tsp vegetable oil
Instructions
Bring potato and enough water to cover by 1 inch to boil in medium pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 15 mins. Drain potatoes and return to pot. Stir over low heat until potatoes are thoroughly dried, about 1 min. Add butter, salt, and pepper and mash until smooth (mixture should measure 1 1/2 cups). Cool to room temperature, about 20 mins.
Stir flour into potato mixture until smooth. Turn dough out onto floured work surface and knead until smooth, 8-10 times. Pat dough into 8 inch circle and cut into 8 wedges. Heat 1/4 teaspoon oil in large nonstick skillet over medium heat until just smoking. Cook 4 scones until browned, 1-2 mins per side. Transfer to a wire rack, add remaining oil to pan, and cook remaining scones. Serve warm.
Originally Submitted
8/31/2010
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