These little scones should be fairly thin, soft and crisp on the outside. They're extremely quick to make, so serve them for breakfast or lunch.
ingredients
1 pound potatoes
1 cup All purpose flour, sifted
2 tbsp olive oil
2 tbsp snipped chives
salt and black pepper
low fat spread, for topping (optional)
method
1. Cook the potatoes in a saucepan of boiling salted water for 20 minutes, then drain thoroughly. Return the potatoes to the clean pan and mash them. Preheat a griddle or heavy-based skillet over a low heat.
2. Add the flour, olive oil and snipped chives with a little salt and pepper to the hot mashed potato in the pan. Mix to a soft dough.
3. Roll out the dough on a well-floured surface to a thickness of 1/4 inch and stamp out rounds with a 2 inch plain pastry cutter.
4. Cook the scones, in batches, on the hot griddle or skillet for about 10 minutes until they are golden brown on both sides. Keep the heat low. Top with a little low fat spread, if you like, and serve immediately.
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