These buttery tasting scones are made with cooked potato and a little flour. If you use left-over potato you may need to add a little extra butter. They are equally good served warm with soup and cheese or cold with butter and raspberry jam. See our recipe for Potato Griddle Scones for thinner triangular flatbreads cooked on the griddle.
220˚C, Fan 200˚C, 425˚F, Gas 7
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