Potato scones are always best hot from the frying pan with a little butter.

A food-processor ensures a good mix of potato and flour.

Makes 12 individual scones

1 lb / 450 g cooked potato

4 oz / 200g wholemeal flour

1 tablespoon olive oil

salt to taste

• Ensure the potato is well mashed. If you are using a food processor you can include the potato skins.
• Mix the mashed potato, flour and oil. Work them into a smooth paste.
• Roll balls of dough out thinly on a lightly floured working surface.
• Heat a lightly oiled heavy frying pan.
• Fry until golden brown each side.