Cold weather is here again. The wind whips around the house stirring up piles of fallen leaves. As soon as it warms up a bit this morning, Anne will be out there with the leaf blower corralling leaves, blowing them across the road into the woods. It is weather like this that calls for a hearty breakfast.

I recall my father eating breakfast back in the day. Two eggs on toast, bacon and several cups of coffee with lots of sugar and some milk was it. He would put so much sugar in his coffee that a thick layer of wet sugar would remain in the bottom of his cup. During the War, most of our family's sugar ration went into Dad's coffee. Oh yes, if there were any tomatoes ripening in newspapers in a basket, he would have sliced tomatoes, too.

Not me. I like Krispy Kreme doughnuts with a cup of black coffee. But one doughnut won't do. Anne is appalled by my food choices. “Breakfast is the most important meal of the day,” she constantly, irritatingly harps. I pay her no-never-mind and eat my doughnut and drink my black coffee as my welcome for the new day. Good morning sunshine!

Breakfast is usually composed of foods that cook rather quickly. I like scones, but not wanting to heat up the oven, I pull out my Guardian Service heavy cast aluminum griddle and stir up a batch. My Aunt Vera and Uncle Frank held Guardian Service parties like the Tupperware ones of the era. They gave us a wonderful heavy griddle as a wedding present. I will make some Griddle Scones this morning on my 71 year old griddle.

POTATO GRIDDLE SCONES
2 cups flour
1/2 teaspoon salt
4 teaspoon baking powder
2 tablespoons shortening
1 egg, beaten
About 1 cup milk
3/4 cup cold mashed potatoes

Whisk together flour, salt and baking powder. With fingers, rub in the shortening. Combine the potatoes, egg and milk. Lightly stir into the flour mixture to a soft dough. On well floured surface, knead the dough a few times, roll out about 3/4 inch thick and cut into 3 inch squares with your dough scraper, On well-greased griddle, warmed over medium heat, cook the scones until lightly browned, turn and brown the other side. Bring on the butter and strawberry jam from the cupboard in the basement. Good eating.