Tuesday, 22 November 2011


A potato scone (also tattie scone) is a regional variant of the savoury griddle scone which is especially popular in Scotland. Many variations of recipe exist. They generally include liberal quantities of boiled potatoes and salt.
Potato scones are traditionally made as circles of about 90 mm in radius and then cut into quarters. They are thinner, 7 mm or so, than what is usually considered a scone; they are more like a soft oatcake. They are often served as part of the full Scottish breakfast with fried eggs, bacon and sliced sausage. Alternatively they are often enjoyed in a roll, usually accompanied with either sliced sausage, bacon, or fried egg.
A typical potato scone is made with mashed potato (potato and butter—no milk is used—with salt to taste) and plain flour is added to make it into a dough which is then rolled out and put on a griddle oe frying pan to cook or baked in a hot oven. It is a simple recipe and for so many ex pats of Scotland that say they miss having a tattie scone well you just have to make you own, it is really easy!

Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt

Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick (about the thickness of a pound coin). Cut into six inch circles and then into quarters. Prick all over with a fork and lightly brown them under a hot grill for a minute or so on each side. Fry in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown.

You can freeze these after you have browned them under the grill and defrost and fry when needed.


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