These scones need to be made from floury potatoes such as Pentland Squire or Maris Piper which will mash well without lumps. You can use kftover cold cooked potatoes, but for the best and lightest flavour boil them freshly. If using leftovers, warm them in a conventional or microwave oven before working in the flour and proceeding with the recipe.
MAKES ABOUT 12
450 g (1 lb) floury potatoes, peeled
5 ml (1 tsp) salt
25 g (l oz) butter
about 100 g (4 oz) plain flour
1. Cook the potatoes in boiling salted water for about 20 minutes or until tender. Drain and mash until smooth. Add the salt and butter while the potatoes are still hot, then work in enough flour to make a stiff dough.
2. Turn on to a floured surface, knead lightly and roll out until 0.5 cm (1/4 inch) thick. Cut into 6.5 cm (2 1/2 inch) rounds.
3. Cook on a greased griddle or heavy-based frying pan for 4 - 5 minutes on each side or until golden brown. Serve hot with butter.
