Irish Potato Scones

From 1913:

Ingredients:
Three-quarters of a pound of cold mashed potatoes,
two ounces of butter or lard,
four ounces of flour,
one ounce of castor sugar,
one teaspoonful of prepared flour,
one-quarter teaspoonful of salt,
one egg.

Rub the fat into the flour, mix in the powder, sugar and salt. Pass the potatoes through a sieve or masher, mix with the flour, add as much of the egg, well beaten, as is required to bind together. Roll the mixture lightly on a flour board, and cut it into shapes. Cover a piece of suet with muslin or thin cloth, and rub it over a hot girdle (griddle). Lay the scones on this and let them cook for about ten minutes, turning them over, and slightly coloring them on both sides. A few currants could be added if wished.

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