Herbed Supper Scones

[Dee]

Herbed Supper Scones

1/2 lb Mealy potatoes

4 TBSP Flour

1/4 tsp Salt

4 TBSP Oil

2 TBSP Chopped parsley

1/2 tsp Dried dill

1/4 tsp Savory

1/4 tsp Marjoram

1/4 tspPowdered sage

Oil for frying

Boil or bake the potatoes, then pass through a foodmill or mash well. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden. Drain and serve with butter and hot, sweet coffee with milk.

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