Tatty Scones
An ever-popular breakfast item round at the Eldorado house, I've been meaning to make them from scratch for ages now, but never gotten around to it. Partly, I suppose, because who has the time to start boiling up potatoes when the baby birds are crying out for their breakfasts?

Although it takes an hour to prepare, the actual cooking time doesn't seem much longer than the shop-bought variety, and I wouldn't be surprised if the mixture would keep overnight.

Potato Scones
breakfast bread veg
Tatty Scones Cooked Tatty Scones Cooking Tatty Scones Mix

Serves 6

Boil the potatoes until very soft and mash them thoroughly with the butter whilst still warm.
I boil them in their skins then peel them afterwards.
It's particularly easy if you cook them until they are just on the point of the skins cracking, which is fine for mashing.
Also you might be advised to push the potato through a sieve - I thought I'd done a pretty good job mashing them, but there were still plenty of small lumps when it came to rolling out the dough.
Add salt to taste. You might want quite a lot - it is potato you're salting after all.

Mix with the flour, the result should be a soft firm dough, easy to handle which holds well together and comes cleanly away from the fingers. It will also taste very floury. It shouldn't be too dry.
I added the flour in small batches towards the end, but for my potatoes the quantities above were just right.

Roll out the potato mix on a floured surface to about 3mm thick - a bit thicker than a pound coin.
I ended up just rolling out small balls to make little rounds like drop scones, but you could roll or cut them any shape you like. Triangular shapes are more traditional.

Heat a heavy skillet or frying pan and fry the scones over a low heat until the top side has dried and darkened slightly and the underside is nicely browned and flip over to cook the other side. Keep them warm piled in a dish in a low oven.
Pretty good scones - light and fluffy. I need to investigate how long the mash mixture will keep. Don't cook them too quickly over too high a heat or they will still taste raw and floury by the time the outside has started to burn.

Rachel tells me that they tasted perfectly good the next day too, unharmed by the dough spending a night, covered, in the fridge.