Another classic case of leftovers being better than the original dish! This particular batch of scones was made using a leftover baked potato from which I scooped out the insides and discarded (ate) the skin. I’ve also made the scones with leftover mash which gives equally light, fluffy and comforting results.
- 6oz plain flour
- 3 teaspoons baking powder
- 2 oz margarine
- ½ teaspoon salt
- 4 oz leftover mashed potato
- About 3 tablespoons milk
- Spring onions, cheese (optional)
- Preheat the oven to 220/200C. Lightly grease a baking tray.
- Measure the flour and baking powder into a bowl, add the margarine and run in with your fingertips until the mix resembles fine breadcrumbs. Add spring onions and cheese at this point for flavour if you wish. Stir in the salt and mash, mixing with a fork to prevent lumps. Add enough milk to form a soft but not sticky dough.
- Turn the mixture out on to a lightly floured work surface and knead very lightly. Roll out to a thickness of about ½ inch and cut into rounds using a 2 inch cutter. Alternatively, cut the dough into triangular wedges, as pictured.
- Place on the prepared baking trays and bake in the oven for 12-15 minutes or until well risen and golden brown. Best served warm and buttered.