Tattie Scones
At our breakfast table, we firmly believe that no breakfast fry-up is truly complete without the irresistible addition of tattie scones. Hailing from Scotland, these golden, crispy delights are an essential component of any hearty Scottish breakfast. However, for those of us residing beyond the Scottish borders, the convenience of popping to the local supermarket or bakery for ready-made ones isn’t always an option. That’s precisely why we’ve crafted this homemade recipe – to ensure that no matter where you are, you can savour the authentic taste of tattie scones right in your own kitchen.
Tattie Scones
Tattie scones are a delicious component of the scottish breakfast. This is a simple and quick recipe that will help you make this treat from the comfort of home.
Ingredients
- 950 g Potatoes (approx 835g peeled and cooked)
- 50 g Butter
- 175 g Plain flour
- 1 tsp Ground white pepper (you can add more if you want it to be fiery)
Instructions
- Peel and then boil the potatoes until soft
- Drain the water off the potatoes and leave for 2minutes to allow the steam to escape and dry out the potatoes slightly
- Rice the boiled potatoes and mix with the butter, flour, salt and pepper
- Take 1/4 of the mix and roll out into a 5mm deep circle on a floured surface. Flipthe circle over whilst rolling out to prevent it from sticking (if the mixturesticks too much add more flour).
- Cook on a dry pan at a fairly low heat. Flip the round tattie scone after 2 minutes. Once speckled brown on both sides it should be ready.
- Repeat this for the 3 other portions. This recipe should make 16 triangles (4 circles cut into 4)
- Remove the tattie scone from the pan and cut into quarters. Place on a cooling rack toavoid a soggy (wet) bottom on the tattie scones.
- Wrap in a clean tea towel or stack and freeze to store.
- To serve the tattie scones, reheat in a dry pan. Serve while hot.