Step 1

Peel your potatoes and cut into even sized halves/quarters. Place in a pan with enough cold water to cover and bring to the boil. Boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork.

Step 2

Remove the pan from the heat and drain the water. Allow your potatoes to air dry for a few minutes before mashing them with a potato masher. Add the butter/margarine and mash through the potatoes. Season with salt and pepper, to taste.

Step 3

Transfer the potatoes to a large bowl. Add the flour to the bowl and using a wooden spoon, mix the flour through to potatoes to create a dough. You may need more/less flour depending on how moist your potatoes are.

Step 4

Once you have a dough-like consistency, tip your potato mixture onto a well floured surface and gently knead it briefly, before dividing the dough into 3 even sized balls.

Step 5

Warm a non-stick frying pan over a medium-high heat (with no oil/butter). Roll your first ball into a circle about 20cm diameter and 5mm thickness, using lots of flour on your surface and rolling pin so they don't stick. Cut your circle into quarters, making 4 even-sized triangles. Using a spatula, transfer the potato tringles to your hot [dry] frying pan.

Step 6

Allow the potato scones to cook, checking the underside every few minutes. Once the underside has a good colour to it, flip the potato scones to cook the other side too.

Step 7

Once our potato scones have a good colour on both side, remove from the heat and place on a wire rack to cool completely. Repeat with your remaining potato balls.

Step 8

Enjoy warm with a slathering of butter, alongside your cooked breakfast, or in a roll with some sausages/bacon and sauce!