TATTIE SCONES (POTATO SCONES OR POTATO CAKES)
Tattie scones are very much a staple part of the Scottish culinary traditions. They are most often eaten at breakfast time but their versatility means that they can be enjoyed at any time of the day in a variety of different ways. Tattie scones are most often made in triangular or segment shapes but on this occasion, I made circular ones, purely due to the way in which I intended to use them. The photo looked like a pancake and was served for breakfast that time. This is recipe is from Gordon Hamilton.
Provided by diner524
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the peeled and chopped potatoes in to a pot and cover them with boiling water. Bring back to the boil and simmer for around twenty-five minutes until they are soft. Drain them well and return them to the empty pot.
- Add the butter to the potatoes and mash them thoroughly before adding the sieved flour in two or three stages, stirring well with a wooden spoon. When the mixture has come together to form a dough, cover and allow to cool.
- Lightly flour a chopping board or clean surface and if making circular tattie scones as I have done, separate the dough in to three pieces before forming each in to a ball and rolling out to a thickness of approximately 1/4". If traditional shaped tattie scones are required, simply roll out the whole piece of dough and cut in to the required shapes.
- Add a little vegetable oil to a non-stick frying-pan and bring it up to a medium heat before adding the tattie scones. Ensure that the heat is not too high or the scones will brown on the outside while still being raw and unpalatable on the inside. The tattie scones should take around three minutes on each side to cook and nicely brown.
- When the scones are ready, they can either be eaten straight from the pan, allowed to cool and enjoyed with such as butter or jam, or even re-heated at a later time as part of perhaps a traditional Scottish breakfast. They should easily keep for two or three days in an airtight container or in the refrigerator.
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Kymani Don’t
[email protected]I can't wait to try this recipe!
Chidubem Anuonye
[email protected]These were a fun and easy recipe to make with my kids.
Alex Vickary
[email protected]I'm going to try making these with different types of cheese next time.
Henok Befikad
[email protected]These are a great side dish for any meal.
Sophia Hout
[email protected]I would definitely make these again.
Waseem Tipu
[email protected]Overall, I thought these tattie scones were a good recipe. They were easy to make and turned out well.
Bikesh Singh
[email protected]I found that the scones were a bit too oily for my taste.
Dai Lanham
[email protected]These were a bit more dense than I expected, but they were still very good.
Quentin Boymah-Bristow
[email protected]I've never had tattie scones before, but I'm glad I tried this recipe. They were surprisingly easy to make and turned out great.
Vicky Nice
[email protected]These were a great way to use up some leftover mashed potatoes. They were easy to make and very tasty.
Kat Henderson
[email protected]I've made these tattie scones several times now, and they're always a hit! They're so easy to make, and they always turn out perfectly.
Rahat Hawlader
[email protected]These tattie scones were absolutely delicious! They were crispy on the outside and fluffy on the inside, with a perfect balance of potato and onion flavor. I served them with butter and jam, and they were the perfect addition to my breakfast.