potato olive scones

Potato Olive Scones
makes about 24

1 cup mashed potatoes (about 3 potatoes)
1/2 cup milk
black pepper
2 cups self-raising flour
1 tbsp butter
4 tbsp black olives, chopped
3 tsp basil
1/2 cup water
extra milk for glazing

Preheat oven to 210 C/415 F. Prepare pans by greasing them with some butter.
Mix the potatoes with the milk and pepper, set aside.
Mix together the flour and butter. Add the olives and basil, then make a well and add the potato-milk mixture and the water. Mix well. Add more water or more flour if necessary.
Briefly knead the dough and roll it out to an inch thickness. Cut out rounds of dough about 3 inches wide.
Place on prepared baking sheets, and brush with milk.
Cook for 10-15 minutes or until golden brown.
Modified from "Potato and Olive Scones", The Essential Vegetarian Cookbook.

The scones didn't turn out quite as I wanted: I don't think they rose enough.