Jersey Royal Potato and Cheddar Scones

Preheat oven to 200°C (180°C Fan/ Gas Mark 6). Line a baking sheet with parchment paper.

Rice or mash the cooked and cooled Jersey Royal potatoes until smooth with no lumps.

In a large bowl, sift together the flour, baking powder, salt, and pepper.

Add the cold, cubed Jersey butter to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.

Stir in the grated cheddar cheese and mashed Jersey Royal potatoes.

Gradually add the Jersey milk, mixing with a knife or spatula until a soft dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently pat it down to about 2cm (¾ inch) thick.

Use a 6-7cm (2.5-3 inch) round cutter to cut out the scones. Re-roll the scraps to cut out more scones.

Place the scones on the prepared baking sheet.

If desired, brush the tops of the scones with a beaten egg for a golden glaze.

Bake for 20-25 minutes, or until golden brown and well-risen.

Let cool slightly on the baking sheet before serving warm with extra Jersey butter.