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.
Tattie Scones
(for 2)
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. 🙂