Sift or mash potatoes very smoothly and mix with the melted margarine and salt—the amount of the latter depends on how much salt has been used in cooking the potatoes.
The scones are very tasteless unless there is some salt in the mixture.
Work in as much flour as the paste will take up and roll out very thinly.
Cut into rounds with a 3 1/2-in cutter, or triangles, and prick well.
Place on a moderately hot girdle and cook for 3 min on each side.
Cool in a towel.
If desired, scones may be buttered and served hot.