These British scones, created by the mother of Martha Stewart Living design director James Dunlinson, resemble small, thick pancakes.

　　

Ingredients

makes 16

　　1 1/2 pounds russet potatoes, peeled and sliced

　　1 tablespoon unsalted butter, melted, plus more for the griddle

　　1/2 cup all-purpose flour, plus more for the work surface

　　1 teaspoon salt

　　Butter and jam, for serving (optional)

　　

Step 1

Place the potatoes in a small saucepan; cover with cold water, and bring to a boil over high heat. Cook until very tender, about 12 minutes. Drain; transfer to a medium bowl. Using a potato ricer or a food mill, mash the potatoes (you should have 5 cups mashed). Add the melted butter, flour, and salt. Stir with a wooden spoon until the dough comes together. Transfer to a clean work surface; knead until smooth, being careful not to overwork the dough.

　　

Step 2

Heat a griddle over medium heat. Roll out the dough to 3/4-inch thickness on a lightly floured surface. Using a 2 1/2-inch cookie cutter, cut out rounds, and prick with a fork. Lightly butter the griddle; cook the scones in batches until golden brown, about 5 minutes per side. Transfer to a clean kitchen towel, keeping the scones covered while cooking the remaining scones. Serve warm with butter and jam, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.