SERVES: 8

METHOD

Step 1
Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. 

Step 2
Place potatoes in a small saucepan covered in cold water over medium heat and bring to the boil. Cook for 10 minutes or until tender. Drain and mash using a ricer. Return mash to saucepan over a low heat, stirring continuously to prevent mash sticking, to help dry potato out and remove excess moisture. Allow to cool completely. 

Step 3
Heat oil in a non-stick frying pan over a medium heat. Add onion, stirring until well coated, cover and cook for 5 minutes. Remove lid, increase hit to medium-high and cook for 3-4 minutes or until golden, stirring often to prevent onion catching and burning. 

Step 4
Place flour, parmesan, mustard powder, salt and pepper together in the bowl of a food processor. Add butter and pulse until mixture resembles fine breadcrumbs.

Step 5
Place mixture into a large mixing bowl and make a well in centre of mixture. Add 1/3 cup (80ml) buttermilk, 1 cup mashed potato, egg, caramelised onion and thyme. Using a butter knife, cut through mixture until a sticky dough forms, before turning out onto a lightly floured surface. Knead gently until just smooth. 

Step 6
Shape into a thick round and cut into eight equal sized wedges.

Step 7
Place scones on prepared baking tray with gaps in between to allow even cooking and brush tops with extra buttermilk. Bake scones in preheated oven for 20 minutes or until golden.

Serve scones warm with soup of choice.

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