These scones are particularly moist, excellent if you want to keep them a day or two. They can be made sweet or savoury.
Makes about 12 scones
Cake tins needed: 2 baking sheets
175g (6oz) plain flour
3 level tsp baking powder
50g (2oz) butter
40g (1½oz) caster sugar
100g (4oz) fresh mashed potato
about 3 tbsp milk
Step one Preheat the oven to 220°C/Fan 200°C/gas 7. Lightly grease the baking sheets.
Step two Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the mashed potato, mixing with a fork to prevent the potato from forming lumps. Add enough milk to form a soft but not sticky dough.
Step three Turn the mixture out onto a lightly floured work surface and knead very lightly. Roll out to a thickness of about 1cm (½in) and cut into rounds using a 5cm (2in) fluted cutter (use a plain cutter for savoury scones). Transfer to the baking sheets.
Step four Bake for about 12 minutes or until well risen and golden brown. Serve warm and buttered.
For savoury Potato Scones, omit the sugar and add half a teaspoon of salt to the flour.