A Scottish recipe for a change. Don’t do many of these at all but Helen’s post on potato cakes got me thinking about the local version and I realised I’d never tried making them. Turns out they are ridiculously easy (unlike crumpets which I just cannot master!).
In case you are unfamiliar with them, tattie (potato) scones take pride of place in a cooked breakfast up here. A bit like big, flat, browned gnocchi, they’re perfect stodge for mopping up yolks and brown sauce. Just what one wants on yet another snowy December morning.
150g cold mashed potato
1 tspn soft butter
50g plain flour
Pinch of salt
- Mash the butter into the potatoes then sift in the flour and salt. Stir vigorously with a wooden spoon until a smooth dough like consistency is achieved.
- Roll out the dough on a floured surface until 5mm thick. Cut into whatever shape you please. Triangles are traditional. I like to use my heart-shaped cookie cutter whenever possible.
- Rub a non-stick pan with a little oil and heat to medium-hot. Cook the scones on either side for a minute each until dark golden brown in places. Eat with eggs or black pudding or sausages or tomatoes or beans or all of the above.