Step 1

Peel and boil potatoes, or boil with skins on and remove after. Use similar sized potatoes or cut to the smallest size.

Step 2

Drain potatoes and allow them to air dry for a few minutes

Step 3

Add in room temperature butter and mash into the potato. If you have a potato ricer you can use this instead and then mix the butter in.

Step 4

Add the flour a few tablespoons at a time until it forms a stiff dough. You may not need to use all of it.

Step 5

Turn the dough out onto a floured surface and separate into 3 balls. If the potatoes are still hot or very warm then allow to cool slightly before moving on to the next step.

Step 6

Take each ball and pat it out into a flat circle, constantly turning and lightly flouring each side so that it doesn't stick. Once it's big enough you can use a small plate on top to cut the rough edges into a perfect circle. Remember to keep turning and flouring.

Step 7

Prick all over with a fork and then either cut into four or score but don't cut right through. If your dough is holding together well you can fry it as one large round and then cut after, or if you find it easier fry the tattie scones separately.

Step 8

Heat a large, flat-bottomed pan on the stove until hot, then turn down to a medium-low heat. Do not grease the pan as the butter will end up burning. If your scone is lightly dusted in flour it won't stick.

Step 9

Use a spatula/fish slice to move the scone/s into the pan and fry on each side for 3-4 minutes. Keep an eye on the colour and if it's browning too quickly then turn the heat down. You can flip more than once.

Step 10

Remove and allow to cool before eating with butter and jam if you like, or return to the pan with some butter to fry. The scones can be kept in an airtight container and fried later or warmed in the toaster. They can also be frozen.