Tattie scones

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.
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.
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.
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.
Warm a non-stick frying panover 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. Using your rolling pin or a large spatula, transfer the potato circle to your hot [dry] frying pan. Score the top of the circle with two lines evenly down the middle, two create 4 triangular shapes.

(Alternatively, cut the circle into the 4 triangles before transferring to the frying pan, if you find moving the circle to be too tricky).

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. It is usually easier to divide the potato scones into it’s triangles at this point, if you haven’t already..
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.
Enjoy warm with a slathering of butter, alongside your cooked breakfast, or in a roll with some sausages/bacon and sauce!

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