Categories: January

Ingredients

• 450g floury potatoes (such as Maris Piper)
• 25g butter, plus extra to serve
• 75g plain flour, plus extra for dusting
• vegetable oil, for greasing

Directions

1. Quarter the potatoes and boil in salted water for 15 minutes, or until tender to the centre. Drain well and mash until smooth. Add 1 teaspoon salt and 25g butter while the potatoes are still hot, then gradually sift in the flour to give a stiff dough.

2. Cool, then chill for 1 hour. Turn the dough out onto a clean work surface dusted with flour, and roll out lightly with a floured rolling pin to a thickness of about 1cm.

3. Press out scones with a 7cm plain pastry cutter, re-rolling the trimmings as required. You should have 6 scones.

4. Lightly grease a heavy-based frying or griddle pan and put over a medium-low heat. When hot, add the scones in batches, if necessary, and fry for 8-10 minutes, turning halfway, until cooked through and golden. Serve hot with butter, with rashers of bacon and a fried egg.

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