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Tattie Scones

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Breakfast, Bread, Baked, Fried

Tags: breakfast, medium difficulty, pan fried, recipes for flatbread, recipes for scones, recipes using butter, recipes using potato, recipes with images, recipes with metric units, recipes without cooking time, recipes without servings, scottish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATattie_Scones)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATattie%20Scones&oldid=4518310

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 kg floury potatoes (e.g. Yukon gold)
  • Butter
  • Salt and pepper
  • Flour

Directions

  1. Cook potatoes in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.
  2. Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.
  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-inch (7.5 cm) wedges.
  4. Cook in a lightly-buttered frying pan until golden, about 1–2 minutes a side.
  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.
  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.