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A savory scone that uses up leftover mashed potatoes

Ingredients

• 9 oz self-rising flour

• ½ teaspoon salt

• 3 oz butter

• 6 oz mashed potato

• 3 tablespoons milk

Method

1. Set oven to 425 Fahrenheit or mark seven.

2. Put the flour and salt into a bowl.

3. Rub in the butter and add the mashed potatoes.

4. Add enough milk to mix to a soft dough.

5. Turn on to a lightly floured surface and roll to ½ inch thickness.

6. Cut into 12 to 15 even sized triangles.

7. Transfer to a floured baking sheet and cook for 10 minutes.

8. Serve split and buttered, warm or cold.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.