Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Flour, all purpose 1/4 c Currants
1/4 c Sugar, granulated; approx 2 Eggs
1 tb Baking powder 1/3 c Milk
1 ts -Salt 3/4 c Potatoes; mashed
2 tb Butter; or shortening

"Potato scones reflect the influence of the Scottish in the Maritimes
and their adaptibility in using the famous P.E.I. potato...Scones
were a favorite Scottish tradition. According to _A Treasury of Nova
Scotia Recipes_ "the difference between bannock and scone (which the
Scots rhyme with 'on', not 'bone') is that the bannock is a rather
large, round cake, and the scone is a smaller triangle or 'farl'..But
local usages vary considerably, Scots being strong individualists.
A similar recipe for German Buns appears in an Ontario cookbook from
the Kitchener area, where German settlers were predominant.
When Their Majesties King George VI and Queen Elizabeth visited
Government House in Halifax on June 15,1939, scones were served. And
Canadian Brits gathered for "tea at the Empress" in Victoria for
scones and tea.

In a bowl, combine flour, baking powder and salt; cut in butter until
mixture resembles coarse meal. Beat eggs lightly; reserve 1 Tbsp. With
fork, stir into dry ingredients along with milk and potatoes until
well moistened. Knead gently on a lightly floured surface about 20
times. Roll or pat into circle 1/2 inch thick. Place onto ungreased
baking sheet; brush with reserved egg yolk and sprinkle with more
sugar. Cut into 16 wedges, separating slightly. Bake in 425F oven for
12 to 15 minutes or until lightly browned. MAKES: 16 SCONES

VARIATIONS: RAISIN SCONES: Add 3/4 cup raisins with dry ingredients
OAT SCONES: Use 1/2 cup rolled oats in place of 1/2 cup flour

SOURCE: The 2nd decade chapter in _A Century of Canadian Home
Cooking_ by Carol Ferguson and Margaret Fraser

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