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These scones have a texture similar to that of mashed potatoes. In Scotland, they are cooked on a griddle and served with breakfast. We added some cheese to this recipe to make the scones even more irresistible.

Source: Martha Stewart Living, February 2012
Total Time Prep Yield



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How would you rate this recipe?
  • ishaolinma4928149
    28 APR, 2018
    You really need egg to bind this mixture together so it doesn't crumble so easily.
  • paglinimailru
    9 OCT, 2017
    Everything was great, fast n' easy dish for every day.
  • emilyfmd
    4 JAN, 2014
    So rich and delicious! I was having a hard time flipping them and they were losing their shape (perhaps I should have added more flour?) so I ended up making them smaller than what was recommended, but they turned out great! This would be good to make for a brunch (but I would eat it any time of day!!)
  • MS11340236
    8 NOV, 2012
    This was so great going to make them again tonight

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