Tattie scone

Cook 1 kg floury potatoes (Yukon Gold etc.) in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.

Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.

When the potatoes are cold, stir in flour and a little more melted butter to make a smooth dough. Roll out to a thickness of about 5 mm, and cut into 3" (7.5cm) triangles.

Cook in a lightly buttered frying pan until golden, about 1-2 minutes a side.

Serve the potato scones right away with cold butter to spread on top, or store them in the fridge until you want to use them, reheating them in a well-buttered frying pan.

Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well.