First wash the potatoes well under running water, then boil them for about 35 minutes or until they are well cooked (skewer one with a fork, if the prongs come in and out easily, the potatoes are ready).
While still hot, peel the potatoes.

Mash the potatoes, then add the yolk, parmesan, salt and flour and mix until a homogeneous mixture is obtained.

Roll out the dough with the help of a little flour, then make circles with an 8 cm pastry cutter (you will need 2 circles for each muffin).
Fill half the circles with cheese and ham, then close each muffin with a second circle and seal the edges well.

Heat a non-stick pan with a little oil and cook the muffins over medium heat, a few minutes on each side, just long enough for the cheese to melt inside and a golden crust to be created on the outside.

The potato scones are ready, let them cool slightly (just not to burn yourself with the cheese) and serve.