This recipe has it's picture on the page with the introduction to a cookbook, Low-Fat Cooking by Linda Fraser, that I received for Christmas. The picture caught my eye at once, and when I read your post today I thought I would post it for you. If you make it let me know how it turns out, as I haven't tried any of the book's recipes yet.

Chive and Potato Scones
Makes 20

1 pound (2 large) potatoes
1 cup all-purpose flour, sifted
2 Tablespoons olive oil
2 Tablespoons snipped chives
salt and freshly ground black pepper
low-fat spread, for topping, optional

Cook the potatoes in a saucepan of boiling salted water for 20 minutes, then drain thoroughly. Return the potatoes to the clean pan and mash them.

Prheat a griddle or heavy frying pan over low heat. Add the flour, olive oil and snipped chives with a little salt and pepper to the hot mashed potatoes in the pan. Mix to a soft dough.

Roll out the dough on a well-floured surface to a thickness of 1/4 inch and stamp out rounds with a 2-inch pastry cutter.

Cook the scones, in batches, on the hot griddle or frying pan for about 10 minutes, until they are golden brown on both sides. Keep the heat low. Top with a little low-fat spread, if you like and serve immediately.