potato scones

Traditionally served warm with a cooked breakfast in Scotland and Ireland. Or try toasted and buttered

makes 16; ready in 1hr, plus cooling

150g Maris Piper or King Edward Potatoes (even­-sized small or medium ones are best), unpeeled
20g unsalted butter, plus 15g for cooking
75g plain flour; plus extra for dusting
1 tbsp sunflower oil

Bacon, poached eggs and salad to serve

Put the potatoes in a large pan of boiling water. Bring back to the boil then cover and simmer for 20-25mins - until cooked through.

Drain, return to the pan and stand over every low heat, uncovered, for 1min, to dry off excess water. Tip into a colander

As soon as the potatoes are cool enough to handle, remove and discard the skins. Mash with 20g butter, then stir in the flour until evenly mixed. Season with salt. Leave until cold, then divide into 2 portions.

Lightly dust a work surface with flour. Roll out one of the portions of mashed potato to a 12cm round - it should be about 1cm thick. Dust lightly with flour and prick all over with a fork. Repeat with the rest of the mash.

Melt the 15g butter in a frying pan with the oil, then pour out into a bowl, leaving just enough to grease the pan. Fry one of the scones for 4mins on each side, until golden brown. Cut into eight slices and keep warm. Repeat, using the remaining butter mixture to grease the pan.

Serve warm with bacon and a poached egg on top. Garnish with salad.

ASDA magazine