I tend to make regular plain scones rather than potato scones; and, if I want a caraway flavour, I just add some caraway seeds to the basic recipe.   Most years, though, I'm home for St Patrick's Day; and my family generally has corned beef for dinner to celebrate.   Although we always have boiled potatoes (pressure cooked in the liquid from the corned beef), I usually also make potato scones.   If they aren't eaten with the meal, they go great as afternoon tea.

Ingredients

2 cups flour
4 tsps baking powder
2 large tbsps butter
1½ cups mashed potato:
      1 cup boiling water
      1½ cups instant potato flakes
1 tsp salt
¼ cup milk (approx.)
1 tbsp caraway seeds
oil for deep frying

Directions

Mashed Potato
If you don't want to go to the trouble of boiling and mashing a couple of fresh potatoes, then make it up from a package.   Use one cup of boiling water.   Melt the two tablespoonsful of butter in it.   And then mix in 1½ cups of potato flakes.

Mixing the Dough

Sift the flour, baking powder, and salt into a mixing bowl.

Add the caraway seeds, and mix them in well.

Mix in the mashed potato.

Add just enough milk to make a soft dough.

Shaping the Scones
Gather the dough into a large ball.   Put it on a baking sheet or large baking tin that has been dusted well with flour.   With your hands, pat the dough into a round shape about one inch thick.   Cut it diagonally across into wedges.

Baking
Bake 450°F for twenty to thirty minutes.   Serve hot, split and buttered.

Makes at least eight large scones.