Potato Scones

Peel and quarter the potatoes.  Place the potatoes in a large pan of water, season generously with sea salt and bring to the boil.  Once boiling, reduce the heat a little and simmer for 15-18 minutes or until tender.

Drain off the water and return the cooked potatoes to the pan over the lowest possible heat.  Add the butter, sea salt and white pepper and mash until smooth.

Add the plain flour, 1/3 at a time and mix well through the potatoes until fully incorporated and the mixture becomes dough-like and easy to handle.

Take a handful of the mixture and roll into rounds on a floured work surface to a thickness of around 1/2 inch or 1cm.  Cut the round into 4 equal slices and prick each slice with a fork.

Heat a lightly greased heavy frying pan over a medium heat.  Place the prepared potato scones into the pan and cook for 4-5 minutes, turning as necessary until cooked through and golden on each side.

As the potato scones cook, set them aside on a plate and repeat the process with the remaining dough.  When all the potato scones are cooked, allow them to cool completely, cover and store in the fridge for up to 2 days or freeze for up to 1 month.

To fry your potato scones:  Heat 1 tablespoon vegetable oil in a frying pan over a high heat.  Fry the potato scones for 2-3 minutes, turning often until golden and crispy.  Serve with a full Scottish breakfast!