Cheddar potato scone recipe - potatoes

Method

• Preheat the oven to 180C.
• Begin by spreading the rock salt onto a baking tray.
• With a sharp knife, prick the potatoes and place them on the salt.
• Bake for an hour and half, making sure you keep the skins on.
• Once cooked, cut in half, remove the flesh from the skins and mash.
• Once mashed, add the oil, salt, pepper, cheddar and chopped rosemary.
• Now mix in the flour to the potato, just enough to take away the stickiness.
• Roll the potato out on a floured surface to roughly 5mm thick and cut out triangles.
• Heat oil in a non stick frying pan, place the scones on the heat and fry for 2-3 minutes on each side until golden.
• Serve with smoked salmon, scrambled egg and slices of cheddar.