Potato Scones

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   Boil the potatoes in lightly salted water about 20 minutes, until tender.

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   Drain and pat dry with paper towels.

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   Then place in a bowl and mash until smooth using a potato masher.

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   Sift the flour, baking powder, and salt into the warm mashed potatoes, and mix well to make a pliable dough.

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   Turn onto lightly floured work surface and knead briefly until smooth.

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   Pat the dough into a 7in (18cm) square.

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   Cut the dough into quarters, then cut each in half diagonally to make 8 triangles.

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   Brush a griddle pan lightly with oil and heat until hot.

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    Add the scones and cook, turning halfway through, about 4 minutes, until golden brown.

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    Serve hot or warm.

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    Variation:

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    Savory Potato Scones: Add finely chopped fried onion, dried mixed herbs, or even curry powder to the mashed potato dough before rolling out.

* Per serving · 4 servings · Values may vary.

No additional tips available.