4 large baking potatoes
5 tbsp self-raising flour
175g butter, melted
- Preheat your oven to 180°C.
- Use a small knife to pierce the skin of the potatoes in various places. Season with salt and then place on an oven tray and then into the oven for about an hour.
- Remove from the oven and leave to cool slightly. Then cut in half and scoop out the flesh into a potato ricer or mouli legumes.
- Once all the potato is mashed, lay it on a clean work surface and add 3 tablespoons of the melted butter, several grinds of black pepper, and a grating of nutmeg. Then sprinkle evenly over the flour — it should resemble a light dusting of snow on the hilltops.
- Season the whole lot with fine sea salt, and then, using your hands or a dough scraper, begin to bring it together by gently kneading until everything is combined. Adding a dusting more flour to the work surface if needed. Be careful not to overwork the dough as this can leave it with a rather ‘gluey’ feel.
- Dust the work surface with flour, then roll the mixture out to about 1 ½ – 2cm thickness. Dust the top with a little flour, and then cut out the scones into triangles. Lay them on a piece of parchment paper, ready to fry.
- Set a frying pan over a low-medium heat and then add 2 tablespoons of the melted butter, taking only the clear liquid from the top, leaving the milk solids at the bottom. In batches, being careful not to overfill the pan, fry off the potato scones. Keep the heat low and take your time, about 2 minutes on each side, or until a lovely brown crust has formed. Repeat this process until all the scones are cooked.