Cover diced potatoes with cold water in a medium saucepan and bring to a boil. prep

Cook until potatoes are tender, about 15 minutes, then drain thoroughly. prep

Add 30 g butter to the drained potatoes and mash until smooth. Whip lightly with a fork for extra fluffiness. mix

Fold in 150 g self-raising flour gradually, mixing with a wooden spoon or mixer until dough forms. Adjust flour if dough is too sticky or wet. mix

Transfer dough to a floured surface and roll out to 1 cm (½ inch) thickness. Cut into quarters. prep

Heat 1 tablespoon butter in a large heavy frying pan over medium heat. Place scones with space to flip. assemble

Cook scones for 3–5 minutes per side until golden brown and crispy. finish

Serve immediately while warm with butter, jam, or as part of a full Scottish breakfast. finish