500g potatoes (baby or any white variety work fine)
30g margarine or butter
200g self-raising flour
Method
Cut potatoes to even sizes. Peel them to your preference — I like skin-on, it adds to the texture.
Boil the potatoes until they come apart easily with a fork (around 15 minutes in pre-boiled water, depending on size).
Drain, and let the water at the bottom of the pot steam off for a minute.
Mash the potatoes to your preferred consistency. I like little chunky bits throughout, and you’ll knead the dough plenty too.
Add the margarine or butter to the mash.
Add the flour in parts until you have a workable dough. Boiled potatoes have different humidity depending on how long they’ve sat after draining and the variety — any consistency that isn’t too sticky will do fine.
Salt to taste.
Split the dough into three.
Clean and flour a work surface.
Heat a large non-stick frying pan (no oil, dry pan) to a medium-high heat. On my stove that’s 5.5 out of 9.
Take one of the dough thirds and flatten it — smack it or roll it out into a circle, 0.5 to 1cm thick.
Cut the circle into quarters for four even triangles.
When the pan is hot, transfer in the scones and let them get golden on each side. Dry pan — no oil or butter.
