Potato Griddle Scones

This recipe is from 1968....


Potato Griddle Scones
Mrs. M. P. Mapes

1 1/2 cups instant flour
1 teaspoon salt
2 teaspoon Baking powder
2 Tablespoon shortening
2/3 cup cold seasoned mashed potatoes
1 egg, eaten
3 Tablespoons milk

Cut shortening until granular. Blend in potatoes. Combine milk and egg and add to mixture. Add more milk if needed to make a dough hold together. Turn onto floured board and roll out to about 3/4-inch thickness. Cut into 2-inch squares. Place on a well greased hot griddle or fry pan. Cook very slowly 7 or 8 minutes. Turn only once. Serve with creamed tuna, salmon or chopped beef. Makes 8 to 10 scones.