RCI-BR.008.0203.001
Tattie scone
Hot buttered tattie scones at the front of a large plate of scones. or are a regional variant of the savoury " girdle scone" which is especially popular in Scotland.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultybeginner
Ingredients
- floury potatoes1 kg
- 1 unit
- 1 unit
- 1 unit
Method
1
Cook 1 kg floury potatoes (Yukon Gold etc.) in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.
20 minutes
2
Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.
5 minutes
3
When the potatoes are cold, stir in flour and a little more melted butter to make a smooth dough. Roll out to a thickness of about 5 mm, and cut into 3" (7.5cm) triangles.
10 minutes
4
Cook in a lightly buttered frying pan until golden, about 1-2 minutes a side.
5 minutes
5
Serve the potato scones right away with cold butter to spread on top, or store them in the fridge until you want to use them, reheating them in a well-buttered frying pan.
2 minutes
6
Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well.
1 minutes