1. Preheat the oven to 425ºF (220ºC). Sift the flour, mustard powder and baking powder into a large bowl and add salt. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
2. Place 1⁄4 cup milk and mashed potatoes in another bowl and mix well. Add to the dry ingredients and stir with a fork, adding another 1–2 tablespoons milk, if needed, to make a soft dough.
3. Turn the dough out onto a floured work surface and knead lightly for a few seconds or until smooth, then roll out to a 15 cm round about 2 cm thick. Place on a greased baking sheet. Using a sharp knife, cut the top deeply to mark it into 6 wedges.
4. Brush with milk or egg, then sprinkle with oatmeal. Bake for 15–20 minutes or until well risen and golden-brown.
5. Transfer to a wire rack and break into wedges. Serve warm or leave to cool. The potato scones can be kept in an airtight container for 3 days and reheated to serve: set on a baking sheet, cover with foil and warm in the oven for about 5 minutes.

Potato scones variations: Instead of oatmeal, dust the scones with a mixture of 2 teaspoons all-purpose flour and 1⁄8 teaspoon paprika before baking. • For potato and feta scones, instead of margarine, stir 70 g feta cheese, finely crumbled, and 2 tablespoons snipped fresh chives into the dry ingredients.

preparation time 10 mins
cooking time 20 mins
makes 6 scone wedges

PER WEDGE

197 calories
5 g protein
5 g total fat
1 g saturated fat
1 mg cholesterol
32 g total carbohydrate
2 g sugars
2 g fibre
545 mg sodium

Potatoes, while not particularly high in vitamin C, provide fibre and potassium and are also low in fat. But be careful. Potatoes have a high GI rating.