1-Cover 500 g potatoes in cold water: Cover 500 g potatoes in cold water and bring to a boil in a medium saucepan. Boil until soft, around 15 minutes.
2-Drain the potatoes then add the 30: Drain the potatoes then add the 30 g butter and mash potatoes until smooth. Finish off by whipping the mash potato with a fork for an ultra fluffy finish.
3-Add the 1 cup self raising flour: Add the 1 cup self raising flour and gently work it together with a wooden spoon or on low to medium if you’re using a mixer. It should come together as a dough that is light and pliable, but not sticking to your hands. Important: You may need to adjust the flour amount depending on the moisture content of your potato.
4-Turn out the dough onto a lightly: Turn out the dough onto a lightly floured work surface. Lightly flour a rolling pin and gently roll out the dough until it’s around 1 cm / ½ inch thick then slice into quarters.
5-Heat a large heavy frying pan (such: Heat a large heavy frying pan (such as cast iron or wrought iron) over medium heat, then pop your 1 tbsp butter in for frying. Place as many scones as will fit in your pan with room to flip and cook for 3-5 minutes per side until crispy and golden brown on the outside.
6-Serve immediately while hot with just butter,: Serve immediately while hot with just butter, jam or a full Scots breakfast!