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Potato Scones
These scones are a traditional treat from the north of England and Scotland. The scones need to be made from floury potatoes such as Pentland Squire or Maris Piper which will mash well without lumps. You can use leftover cold cooked potatoes, but for the best and lightest flavour boil them freshly. If using leftovers, warm them in a conventional or microwave oven before working in the flour and proceeding with the recipe. Makes about 12.

INGREDIENTS: Floury potatoes - 450 g (1 lb) peeled, Salt - 1 tsp, Butter - 25 g (1 oz), Plain flour - 100 g (4 oz) approximately.

COOKING: 1. Cook the potatoes in boiling water for about 20 minutes until tender. Drain and mash until smooth. Add the salt and butter while the potatoes are still hot, then work in enough flour to make a stiff dough.
2. Turn onto a floured surface, knead lightly and roll out until 0.5 cm (inch) thick. Cut into 6.5 cm (2 inch) rounds or triangles.
3. Cook on a greased griddle or heavy-based frying pan for 4-5 minutes on each side or until golden brown. Serve hot with butter.