POTATO SCONES

with easy blackberry jam



3 cups self raising flour
1 teaspoon salt
2 teaspoons sugar
4 1/2 tablespoons cold butter
1 1/2 cups mashed potato (mashed with milk and butter)
1/2 cup milk
1 egg

preheat oven to 200 c. (400 f.) line a large baking tray with
baking paper.

in a large bowl, combine the flour, salt and sugar. rub in
butter until mixture resembles coarse bread crumbs.

combine potato, milk and egg. stir into flour mixture until a
soft dough forms. add a little more milk (or flour) if needed.

turn onto a floured board and knead gently. Gently pat out
dough to about 2 cm. thick (3/4 inch).

using a scone cutter, cut out rounds, roll excess dough into
a ball and flatten out to 2 cm. again. cut out more rounds.  continue.

cook for 20 - 25 minutes or until golden brown.

I served them with easy homemade blackberry jam.

JAM

250 grams frozen blackberries
1 cup caster sugar
1 tablespoon lemon juice.

sterilize 1 x 300 ml jar and metal lid.(10.5 oz)

place a saucer or small plate into the freezer.

place all ingredients into a small saucepan. stir on low heat
until sugar is dissolved then raise heat to medium. still
stirring, bring to boil and cook for 10 minutes. remove from
heat.

remove saucer from freezer and drop a spoonful of jam onto
it. leave for a couple of minutes. turn saucer upside down.
if jam stays put, it's ready. if it doesn't, place saucer
back in freezer, place pot back on stove and boil the jam for
another minute or so. retest.

place hot jam into HOT sterilized jar. put lids on straight
away. turn jar upside down which creates a seal.
cool completely.

TO STERILIZE JAR...preheat oven to 100 c. (210 f.)
wash jar and lid in hot soapy water. rinse with hot water.
place jar and lid upside down in the oven for at least 20
minutes. only remove when jam is ready.