225g mashed potato
75g pinhead / medium oatmeal
1tblsp plain flour (optional for gluten free)
15mls (1tblsp) rapeseed oil
1 tblsp rosemary, chopped
Sm. pinch of freshly milled salt
Freshly milled pepper
Pre-heat dry frying pan.
Combine all scone ingredients and turn out onto a lightly floured surface.
Roll to 5mm thickness and cut into plain rounds/triangles.
Cook on pan for 10mins, turning once to toast evenly.