These scones make great use of leftover mashed potato.
- 225g self-raising flour
- 170g cold mashed potato
- 30g butter
- ½ tsp. salt
- 1 ½ tsp. baking powder
- 4 tbsp. milk
Preheat the oven to 220C and grease and line a baking tray.
Sift together the flour, salt and baking powder.
Rub the butter into the flour mixture until it resembles breadcrumbs.
Mix the mashed potato with the milk until smooth.
Gradually add the mash mixture to the flour mixture until you have a soft dough.
Knead the dough for a minute or so and then roll it out until it’s in a circular shape of about 15cm in diameter. Mark the circle into wedges.
Cook the scones for 20 minutes or until golden brown and risen.