Potato scones

• 250g (8oz) floury potatoes, such as Maris Piper
• 25g (1oz) butter
• 50g (2oz) self-raising flour
• 1tsp sunflower oil

Boil the potatoes until tender. Drain and mash with the butter. Add the flour, season, and mix together well. Turn onto a floured board. Roll out to an 18cm (7in) circle and cut into 6 triangles.

Heat the oil in a frying pan and add the potato scones. Cook for about 2 minutes on each side until golden. Serve with grilled tomatoes and mushrooms or bacon, sausages, and poached eggs.

Top tip:
These are quick to make with leftover potato and delicious served with poached eggs and bacon or sausages and mushrooms.