4. Potato Scones

Known more commonly as Tattie Scones, these are girdle scones often served for breakfast or tea. Sometimes I add about 25g/1 oz grated Cheddar to the mixture and serve them with a bowl of broth or lentil soup for lunch. Eat them warm, with a thin smear of butter, whenever they are made; leftovers can be toasted the next day.

Use a floury potato such as Maris Piper, King Edward