Tattie scones

Method

Boil the peeled potatoes until tender, then drain thoroughly and mash until smooth whilst still warm. Add the butter and mix through, then season with salt and pepper. Once cooled slightly, gradually work in the flour until you have a soft dough that is no longer sticky. Roll out on a floured surface to about 5mm thickness and cut into triangles or rounds. Heat a lightly buttered griddle or frying pan over a moderate heat and cook the scones for 3-4 minutes each side until golden brown. Serve warm with butter and jam or alongside a traditional Scottish breakfast.