These simple but hearty scones are ideal for any time of day. I serve mine for breakfast with a runny egg on top, or for dinner with buttery cabbage and succulent chicken thighs.
(Serves 4) 38p per person
500g potatoes, diced, 14p
25g butter, 12p
1 onion, finely chopped, 10p
1 egg, beaten, 22p
50g blue cheese, crumbled, 35p
2 tsp thyme leaves, 10p
150g flour, 7p
Boil a medium pan of water, add the potatoes and reduce to a simmer until very soft.
Drain and mash the potatoes with the butter and onion.
Mix with the egg, cheese and thyme leaves. Stir in the flour for a stiff mixture to form the scones.
Dust your worktop with flour, and roll out the potato-dough mixture to half an inch thick. For the traditional wedge shapes, lay a side plate on top of the dough, and cut around it with a knife, then remove the plate and cut the circle into six wedges.
Fry for five minutes on each side or, for a healthier option, bake in the oven at 180C/350F/gas mark 4 for 15 minutes, then allow to cool to firm up slightly before serving.
Tip: Greek cheese and chopped spinach is also a delicious combination that works brilliantly in these scones, and they’re perfect with a grilled tomato or two on top for breakfast or lunch.
Jack Monroe. Twitter: @MsJackMonroe
First published in The Guardian, 12 Feb 2014. Photography by David Levene for The Guardian.