Cook the potatoes in a large pan of boiling salted water for 25 minutes or until tender
Drain, cool until you can handle them then peel them (cooking them this way seems to keep them drier inside)
Mash them with the sunflower spread until smooth
Add the flour and baking powder to the mash, season with salt and pepper and start to mix in with a spoon
Flour a surface and bring the dough together properly with your hands. On the floured surface pat the dough out so it's around 1/4 inch thick
Cut the dough by quartering into rough rectangles, then slice those in half corner to corner to make triangles
Heat half of the oil in a frying pan on a medium heat
Useing a fish slice to pick up the tattie scones, add 2 of them to the pan and fry for 2 minutes on each side until golden
Drain on kitchen paper and heat the remaining oil. Fry off the rest of the scones
These can be frozen after cooking. Defrost and refry until warmed through
We would normally have these as part of a cooked breakfast with bacon, sausages, mushroom, baked beans, egg, grilled tomato and black pudding
https://cookpad.com/us/recipes/334453-vickys-scottish-black-pudding-blood-sausage
