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Scottish Tattie Scones
Delicious, fluffy potato scones, a staple of Scottish breakfast and teatime. They are pan-fried until golden and slightly crisp, perfect served with butter, jam, or as part of a full Scottish breakfast.
ð§ ææ
- 400 g Mashed potatoes(cold, leftover mashed potatoes work best)
- 150 g Plain flour(plus extra for dusting)
- 50 g Butter(melted, plus extra for frying)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the cold mashed potatoes, plain flour, melted butter, salt, and pepper.
- 2
Gently mix everything together until it forms a soft, slightly sticky dough. Be careful not to overwork the dough.
- 3
Lightly flour a clean surface and your hands. Turn the dough out and gently pat or roll it to about 1cm (œ inch) thickness.
- 4
Cut the dough into rounds using a cookie cutter or a knife. Traditionally, they are cut into quarters (farls).
- 5
Heat a lightly buttered griddle or frying pan over medium heat.
- 6
Cook the tattie scones for about 5-7 minutes on each side, until golden brown and slightly puffed.
- 7
Serve warm with butter, jam, or as part of a cooked breakfast.
ð¡ ããã®ã³ã
- âEnsure your mashed potatoes are cold and relatively dry for the best texture.
- âDon't overmix the dough, as this can make the scones tough.
- âAdjust the amount of flour if the dough is too wet or too dry.
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- Add a pinch of nutmeg or dried herbs to the dough for extra flavour.
- Serve with bacon, eggs, and black pudding for a full Scottish breakfast.