Brush the tops of the scones with the egg wash, if using or dust with a little flour. In a small bowl, whisk together the buttermilk and jumbo egg and add to the flour mixture
Add the potatoes, bacon, egg and milk to the flour. Cut out with a medium-sized cookie cutter. You can replace the bacon with chopped peppadews, olives or feta
Place the scones on to a greased baking tray and brush the top with a little milk. Combine the buttermilk and egg and add to the dry ingredients with a little milk if necessary, mixing to form a dough that is soft but not sticky
Combine the milk, butter and oil in a pot. Use a stick blender to mix the spinach into the milk. Add the spinach, cover and set aside until the spinach has wilted
½ cup milk. But the consistency of the batter is crucial. Cook's tip. No matter what the recipe says, adjust the consistency of the batter to resemble thick cream
Add in the milk and egg mixture slowly, using a table knife. Once the dough is shaped, using a sharp knife cut the scones into wedge shapes and place onto baking tray
