Name: Potato scones
Total time: 50 min
Yield: Serves 4
Cuisine: British
Ingredients: 500g floury potatoes (such as Maris Piper or King Edward) peeled and chopped into pieces; a knob salted butter plus extra for frying; 100g soured cream; ½ a bunch chives finely chopped; 200g plain flour; ground to make ½ tsp black peppercorns; crispy bacon to serve; roasted tomatoes to serve

500g floury potatoes (such as Maris Piper or King Edward)
peeled and chopped into pieces
a knob salted butter
plus extra for frying
100g soured cream
½ a bunch chives
finely chopped
200g plain flour
ground to make ½ tsp black peppercorns
crispy bacon
to serve
roasted tomatoes
to serve

Method

step 1
Put the potatoes into a large pan of lightly salted cold water, bring to the boil and simmer until very tender to the point of a knife. Drain and leave to steam for 5 minutes, then tip back into the pan with the butter, and mash.
step 2
Scrape the mash into a bowl with the soured cream, chives, flour, black pepper and plenty of salt, and mix until completely combined into a smooth dough.
step 3
Flour a worksurface, tip out the dough, and sprinkle some flour over the top. Use a rolling pin to roll out to a circle the same size as your largest non-stick frying pan. Use a sharp knife to cut the dough, like a pizza, into eight equal triangles.
step 4
Heat the frying pan over a medium heat, melt in a little butter and swirl the pan so it covers the base evenly. Cook the potato scones for 2-3 minutes on each side until golden brown.
step 5
Serve with crispy bacon and roasted tomatoes, if you like.