I never seem to buy enough potatoes whenever I go shopping.

Then when I do manage to buy enough potatoes, I never seem to need them and then they start to grow roots and go all juicy and then they get kicked out.

Then when I do need potatoes, I have to go out and buy some more and the cycle repeats itself.

I can’t remember where I came across this recipe or when, but while I was busy tidying up  my cookbook collection, I came across it again and it just seemed like a nice thing to make on a rainy overcast day.

I was not very optimistic about this recipe, I thought that potatoes would make the scones heavy and they would refuse to rise, but I was greatly mistaken.

They rose, beautifully. I made my scone cut outs small seeing as my dad hates to eat big scones, apparently as soon as he sees a scone bigger than his hand he gets full so to please him and everyone else I just made them small.

My mother could not stop laughing as she kept asking if the scones had shrunk in the oven or something.

All in all, these small beauties tasted delicious.

Ingredients:

• 1 ½ x cups cake flour, sifted.
• 4 x tsp baking powder.
• ½ x cup cold cooked mashed potatoe.
• 2 x ounces butter.
• ½ x cup milk.
• Pinch of salt.

Method:

• In a bowl, mix together the cake flour, salt and baking powder.
• Add in the butter and mashed potatoe.
• Mix well.
• Add in the milk and knead to form a smooth soft dough.
• Roll out onto a floured surface.
• Using a cookie cutter, cut out rounds.
• Place on a greased baking tray.
• Pop into a preheated oven and bake at 180 degrees for 20 – 30 minutes.