2 ½ cups mashed potatoes

2 Tbs butter, melted

3 Tbs minced spring onions, green and white parts

¾ tsp salt

½ tsp freshly-ground black pepper

2 eggs, beaten

1 cup flour

½ tsp baking powder

1 tsp butter

1 tsp oil

1

In a medium bowl, mix the mashed potatoes, butter, spring onions, salt, and pepper with a potato masher or a wooden spoon. Stir in the eggs. In a small bowl, combine the flour and baking powder, mix well, then stir into the potato mixture to form a sticky dough. Chill at least 1 hour.

2

Divide the dough into 2 equal portions, and refrigerate the second portion until ready to use. On a well-floured surface, turn out the first dough portion. With floured hands or a well-floured rolling pin, pat or roll the dough into a circle 1cm thick. With a long knife coated with flour, cut the circle into 4 equal wedges.

3

In a large nonstick frying pan, heat ½ teaspoon each of the butter and oil over medium-low heat. When hot, transfer the wedges to the pan with a sharp-edged pie server or spatula. Cook slowly 7-10 minutes, turning once, or until deep golden brown on each side.

4

Repeat with the second portion of dough. Serve scones hot.

Serving size: 1 scone (102 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.