POTATO SCONES

POTATO SCONES

Ingredients
Serves: 6
225 g (8 oz) self-raising flour
½ tsp salt
¼ tsp mustard powder
1½ tsp baking powder
30 g (1 oz) butter, cut into small pieces
4 tbsp semi-skimmed milk, or more as needed
170 g (6 oz) cold mashed potato (without any milk or butter added)

To finish
milk or beaten egg to glaze
2 tsp medium oatmeal
Method
Prep:10min › Cook:20min › Ready in:30min
1. Preheat the oven to 220ºC (425ºF, gas mark 7). Sift the flour, salt, mustard powder and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
2. In another bowl, stir the milk into the mashed potato, mixing well. Add to the dry ingredients and stir with a fork to mix, adding another 1–2 tbsp milk, if needed, to make a soft dough.
3. Lightly knead the dough on a floured surface for a few seconds or until smooth, then roll out to a 15 cm (6 in) round about 2 cm ( 3/4 in) thick. Place on a greased baking sheet. Mark the scone round into 6 wedges with a sharp knife.
4. Brush with milk or beaten egg, then sprinkle with the oatmeal. Bake for 15–20 minutes or until well risen and golden brown.
5. Transfer to a wire rack and break into wedges. Serve warm or leave to cool. The scones can be kept in an airtight tin for up to 3 days. If liked, reheat them for serving: set on a baking sheet, cover with foil and warm in a low oven for about 5 minutes.