Scottish Potato Scones

Yield 4 servings

1 pound potatoes (baking potatoes, peeled, cooked, and mashed)

1 ounce butter (2 tablespoons, melted, plus more for greasing)

1/2 teaspoon salt

1 medium egg

4 1/2 ounces flour (1 cup/125 g, plus extra for rolling)

1 teaspoon baking powder

Heat the oven to 400 F (200 C).

Place the mashed potatoes in a large bowl and add all the other ingredients to form a sticky dough.

Roll out half of the dough on a floured surface into cricle to approximately 1/2-inch thickness. Score a cross into the dough to mark 4 equal wedges. Grease a baking sheet with butter. Place wedges on a baking sheet and repeat with another portion of the dough. Bake the scones for 15 minutes until golden brown and risen. Serve with butter and eat warm.

Usually I boiled and mashed potatoes in the evening. I place mashed potatoes into plastic container with a lid and keep on a kitchen counter until next morning. This way I get drier mashed potatoes. Drier mashed potatoes create a dough that will roll out more easily, especially if you include the egg.

Recipe comes from The Spruce Eats