Traditional Tattie Scones Scottish Recipe
Calories 84kcal
Ingredients
- 1.1 lbs potato (500g)
- 16 tablespoons plain flour (125g)
- 1.5 tablespoons butter at room temperature (20g)
- Pinch of salt - optional
Instructions
- Boil the potatoes until soft, drain in a colander, and leave to air dry for a few minutes to get rid of any excess moisture.
- Add the butter to the potatoes and mash together. At this point you can add salt if you desire.
- Add the flour one tablespoon at a time, mixing in after adding each spoonful.The tattie mix needs to be formed into a stiff dough but not be dry and crumbly – so don’t add too much flour.Ideally you should have a couple of tablespoons of flour left over to spread on the board when flattening out the scones.
- Separate the warm dough into three lumps and leave to cool a bit more, or else the mix will tend to fall apart when you try to spread it out.
- When cool enough – it should take around 5 to 10 minutes for the dough to cool sufficiently to be workable, ensure the board is floured lightly and press out the dough with your fingers, flipping over and flouring the other side.Continue spreading the dough until it is roughly the size of a side plate, flipping as necessary to ensure it does not stick to the board.If you do decide to use a rolling pin be careful of squashing down with the rolling pin – try to use it lightly to prevent the dough sticking to the board.
- Once your tattie scone dough is roughly circular in shape, cut it into quarters with a sharp knife, and prick with a fork.Now repeat the process with the other two lumps of dough until you have three tattie portions.If you feel you can’t get a circular shape use a side plate turned upside down on the dough to get the size – trim off the dough edges with a knife and add to the next lump of dough.
- Turn the stove plate to medium heat and place a pan on the stove to heat up. Place the tattie quarters onto the pan – no oil is necessary.
- Flip after three minutes or so on one side, then allow the other side to cook.If you find they are starting to burn before the three minutes is up, you can either lower the heat marginally or flip the tattie quarters over to cook on the other side, then flip back, so they are cooked through and golden on the outside.
- Enjoy your tattie scones warm straight from the pan, or set them aside to heat up later with a lttle butter in the pan to add an extra crispness to them.
Notes
The tattie scones can even be frozen to be hauled out later when you have a big gathering for breakfast, or when you don’t have the energy to make tattie scones from scratch.
They are a great standby to have frozen and ready to toast or heat in the frying pan.
I hope you enjoy making your traditional Scottish tattie scones. If you know someone who would appreciate this really easy recipe then please share.