Potato Scones, or Tattie Scones as we call them here in Scotland are a firm favourite with a full Scottish breakfast. Let’s face it after all the hooch that flows over Hogmanay you need a decent fry up breakfast to soak it all up and Potato Scones are definitely the way to go.
For the start of the year I thought I would do Scottish recipes all of January in honour of Burns Night on the 25th, so we are starting with tattie scones and will have everything from preserves to soup, pudding to bakes. Let’s go Scottish!
Traditionally potato scones were made using leftover potatoes but they are so good they are well worth boiling up a pan of potatoes for and once made you can always freeze them and whip them out when real Scottish sustenance is required, often on a Sunday morning.
You can serve potato scones hot or cold but to me they are always best served hot and can be served with butter and sometimes like pancakes with sugar, syrup, honey or jam. For me they are best served up plain alongside bacon, eggs and grilled tomatoes, perfect!
Now you can’t use leftover mashed potatoes for this as they will already have had milk and butter added and will be too soft to form a dough, you want to use just boiled potatoes for this recipe. If they are leftovers warm them up a little so they are easier to work with.
Then it is just a case of mashing the potatoes and adding your butter and salt and then adding in the flour until you have a workable dough.
Roll out on a floured surface until 5mm thick and cut into two circles using a 22cm plate as your template, then cut into quarters to get the traditional triangular pizza slice shape.
You can cook your potato scones on a traditional girdle (griddle) or in a heavy based frying pan either very lightly greased or with a scattering of flour if you want them drier.
Bake till browned on both sides, about 5 minutes, serve up with that hearty breakfast and enjoy your day.
This recipe was taken from my book Simply Scottish Cakes & Bakes.
Karon x
- 225g/8 oz cooked potato
- ½ tsp salt
- 25g/1 oz butter
- 50g/2 oz plain flour
- Mash the potatoes with butter and salt
- Add the flour till it forms a dough
- Roll out on floured surface to 5mm thick and use a 22cm plate to cut out 2 circles then cut into quarters
- Heat a heavy based pan and eith add a tiny bit of oil or flour and bake on both sides till golden brown
- serve hot
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