Soured cream and chive potato scones

Tattie scones were a staple when I was growing up in Scotland. They are, for me, one of the ultimate comfort foods. You can also use left-over mashed potato to make this recipe.

floury potatoes (such as Maris Piper or King Edward) 500g, peeled and chopped into pieces

salted butter a knob, plus extra for frying

soured cream 100g

chives ½ a bunch, finely chopped

plain flour 200g

black peppercorns ground to make ½ tsp

crispy bacon to serve

roasted tomatoes to serve

1 Put the potatoes into a large pan of lightly salted cold water, bring to the boil and simmer until very tender to the point of a knife. Drain and leave to steam for 5 minutes, then tip back into the pan with the butter, and mash.

2 Scrape the mash into a bowl with the soured cream, chives, flour, black pepper and plenty of salt, and mix until completely combined into a smooth dough.

3 Flour a worksurface, tip out the dough, and sprinkle some flour over the top. Use a rolling pin to roll out to a circle the same size as your largest non-stick frying pan. Use a sharp knife to cut the dough, like a pizza, into eight equal triangles.

4 Heat the frying pan over a medium heat, melt in a little butter and swirl the pan so it covers the base evenly. Cook the potato scones for 2-3 minutes on each side until golden brown.

5 Serve with crispy bacon and roasted tomatoes, if you like.

PER SERVING 358 kcals | fat 9.5G saturates 5.7G | carbs 58.3G | sugars 2.1G fibre 4G | protein 7.9G | salt 0.3G