20-30
1kg Scotty Brand Potatoes
45g Softened unsalted butter
200g plain flour
1 tsp salt
A little black pepper
2 tbsp sunflower or vegetable oil
Peel and roughly chop your potatoes. Place them in a large pan of salted water and boil until soft. Drain the potatoes and leave to cool slightly, then mash the potatoes until smooth.
Add the softened butter and mix until incorporated, then add in the flour, salt and some black pepper. Stir everything together until it comes together to form a soft dough.
Tip the dough out onto a floured surface, knead for a couple of minutes then form into a smooth ball. Divide the dough into two, then roll each piece out into a large circle, with a thickness of about 0.5cm. You can add more flour to your surface to stop it sticking. Use a sharp knife to cut the dough into triangles (or whatever shape you like).
Put a large, non-stick pan on over a medium-high heat and add the oil. Once hot, fry the potato scones for a couple of minutes on each side until golden brown.
Serve up with your favourite breakfast food - bacon, eggs, black pudding, whatever you fancy! Any extra scones can be easily frozen for later.
This recipe was created & photographed by The Glasgow Diet.
