Instructions

1. 1
   Cook potatoes in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.
2. 2
   Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.
3. 3
   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-inch (7.5 cm) wedges.
4. 4
   Cook in a lightly-buttered frying pan until golden, about 1–2 minutes a side.
5. 5
   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.
6. 6
   Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well.