How to make
Peel the potatoes, cut them into cubes, pour water over them to cover them and put them on the stove to boil.
Add a pinch of salt to the water. Strain the boiled potatoes, mash them with a fork and leave them to cool.
To them, add the butter, which has sat at room temperature. Separate the white from the egg and add it to the potatoes.
Sift the flour directly onto the counter with 2 pinches of salt. Add the potato mixture and grated cheese and knead a dough.
Roll out the dough onto the floured counter to a sheet 1/4 thick. Cut it into strips 4″ (10 cm) wide and these into triangles. Wrap each triangle into a scone.
Arrange the scones in an oven dish on top of baking paper. Smear them with the set aside egg yolk, which you've beaten with 1 tbsp milk.
Stick raw pumpkin seeds to the scones and sprinkle with poppy seeds. Bake in a preheated 390°F (200 °C) oven with the fan on until they redden. Leave them to cool.
