Double gloucester cheese gives authentic flavour to this British potato side dish.
- Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is tender. Drain. Transfer to a bowl. Stand for 10 minutes to cool.
- Mash potato until smooth. Add sea salt, baking powder and 40g butter. Stir to combine. Add flour and cheese. Stir until just combined (don't over mix). Turn out onto a lightly floured surface. Divide into 3 balls. Pat each ball out to a 1cm-thick, 12cm round. Cut into quarters.
- Melt half the remaining butter in a frying pan over medium heat. Add half the scones. Cook for 3 minutes each side or until golden and crisp. Transfer to a baking tray lined with paper towel to drain. Repeat with remaining butter and scones. Season with salt and pepper. Serve immediately.
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