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These are similar to boxty in that they contain potatoes, but they are not fried, they are baked. The milk amount is only a suggestion; chefs should use their judgment based on the consistency of their dough at the end.

Ingredients:

Directions:

Boil and mash potatoes, allow to cool. Add salt and pepper to flour and mix in butter. Add mashed potatoes and enough milk to make a soft but not too mushy dough. Turn the dough onto a floured surface and roll to ½-inch thickness. Cut into 3-inch circles using a pastry cutter. Arrange on lightly greased tray. Bake at 400º F for 20-30 minutes. Eat warm, split in half, with butter.

Yield: 9-10 scones
Source: Paraphrased from Franklin & Mason, Lammas
Use for: Imbolc, Lughnasadh

Pagan recipes