Ingredients:
200g (or six small totties)
50g plain white flour
Tbsp rapeseed oil, or a knob of butter
Half tsp salt
Quarter tsp of baking Powder
Grind of black pepper
Method:
Boil the potatoes in salted water till soft to a knife. (About 20 mins)
Drain the potatoes then mash them with the oil/butter, salt, pepper and baking powder.
Mix in the flour to make a stiff dough. I add half then the rest gradually depending on the potatoes used. You may not need it all.
Roll out the dough on a floured surface to about 4 to 5 mm thick.
Cut into a circle (saucer over to guide) and score the dough to make 4 quarters. Prick the scones lightly with a fork too.
Lightly oil a heavy pan and cook each side for about three minutes on a medium heat until the scones are golden brown.
Tada!