Potato Scones (6 servings) 1 and 1/2 pounds potatoes - peeled and quartered 2 Tablespoons margarine 1 and 12/ teaspoon salt 3/4 cup flour Place the potato pieces in a large stockpot. Add water until potatoes are completely covered. Set heat to high, bring water to a boil and cook the potatoes 12 to 15 minutes until they are tender. Drain the potatoes. In a large mixing bowl, use an electric beat and beat the potatoes until smooth. Add the margarine and salt. Slowly add the flour while you continue to beat. Divide the dough into 4 equal-sized portions. Turn a section of the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large circle about the size of a small dinner plate. Cut this into four pizza-slice-shaped sections. Prick the surface of each of these section with a fork to help ensure more even cooking. Repeat the last step with the remaining 3 sections of dough. In a large skillet over medium heat - coated with cooking spray, cook each scone until they are lightly browned on the bottom. Flip them over and brown the other sides. Repeat until all scones are cooked. If making many, you can keep complete ones warm by placing them on a baking sheet in the oven set to 250 degrees. Serve warm, alone or as a side dish. Rosh Hashanah is coming up so I was going through some of our favorite Jewish recipes and I though this would be apropos to your website. Mr Breakfast would like to thank kerrin for this recipe. Recipe number 2392. Submitted 9/17/2008.