Scottish Cheese Crusted Potato Scones

These scones are quick and easy to make and taste of mashed potatoes.






200 gs/7 oz. self raising flour
25 gs/1 oz. whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
25 gs/1 oz. butter, cubed
5 tablespoons milk
175 gs/6 oz. cold mashed potato
black pepper
2 tablespoons milk
40 gs/1 1/2 oz. mature cheddar cheese, finely grated
paprika, to dust

Instructions:

Preheat the oven to 220 C/425 F. Sift the flours, salt, and baking powder into a large bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir 4 tablespoons of milk into the mashed potato and season with pepper. Add the dry ingredients to the potato mixture, mixing together with a fork, and adding the remaining one tablespoon of milk. Knead the dough on a lightly floured surface for a few seconds until smooth. Roll out to a 15cm/6 inch round and transfer to an oiled baking sheet. Mark the scone round into six wedges, cutting about halfway through with a small sharp knife. Brush with milk, then sprinkle with the cheese and a faint dusting of paprika. Bake on the middle shelf for 15 minutes or until well risen and golden brown. Transfer to a wire rack and leave to cool for 5 minutes before breaking into wedges. Serve warm with butter or jam or leave to cool completely. Once cool store in an airtight container.

Variation: Serve these for breakfast with a couple of fried eggs and beans (not the sweet American style baked beans but the British style beans which are in tomato sauce).

Yield: 6 scones.