Scottish Tattie (Potato) Scones Recipe
How To Make Traditional Scottish Tattie Scones (Potato Scones)
Tattie scones: no Scottish breakfast is complete without them. Americans have the hash brown, and we Scots have the tattie scone. Taters or tatties both refer to potatoes—the usage depends on which side of the Atlantic you hail from.
This recipe requires very few ingredients and is suitable for vegetarians. That said, a full Scottish breakfast is a hearty meal and can include fried bacon, black pudding, sausages (links and lorne), and eggs. Not exactly what you might term "vegetarian friendly," so be prepared to feel your arteries harden as you munch your way through one.
But I digress, I am here to give you a scrumptious recipe for traditional Scottish tattie scones, not to provide commentary on the Scottish diet.
- 1/2 lb (225 kg) boiled and mashed potatoes, King Edwards, if you can find them
- 2.5 oz (65 kg) all-purpose flour
- 1 oz (25 kg) butter
- 1/2 tsp salt
- Pinch pepper
- 1/4 tsp baking powder
- Boil the potatoes in salted water until tender.
- Drain the potatoes and mash them with the butter, salt, pepper, and baking powder.
- Mix in the flower to make a stiff dough. The exact amount of flower will depend on the type of potatoes used.
- Roll out the dough on a floured surface to around 5 to 6 mm thickness.
- Cut into rounds, use a saucer or small tea plate as a guide.
- Prick all over with a fork and score the dough to mark 4 equal wedges.
- Cook in a heavy pan or griddle which has been very lightly greased.
- Cook each side for about three minutes on a medium heat until the scones are golden brown.
Ah, potato scones.