Tattie Scones
 
Prep time
Cook time
Total time
 
Serves: 24 triangles
Ingredients
  • 1 lb/500g floury potatoes, unpeeled (see notes above about types of potatoes)
  • 3 tablespoons/40g butter, plus a little more for greasing
  • 1 cup/ 125g all-purpose flour, plus a little more for dusting
  • ¼ teaspoon salt
Instructions
  1. Put the potatoes in a big pot and cover with salted water. Bring the water to a boil and then let the potatoes simmer until cooked. The potatoes are cooked when they are fork tender. This takes about 25-30 minutes depending on the potato's size.
  2. Drain the potatoes and then return them to the pan. Leave them in there to dry a bit from the heat of the pot. Once the potatoes are cool enough to handle rub off the skins. You can do this bare handed or use a paper towel to help you.
  3. Add the butter and then mash the potatoes using a potato masher or fork. Mash them as best as you can. Some tiny pea sized lumps are ok, but big lumps will not do!
  4. Now pour in the flour and salt. Use a wooden spoon and mix everything all together until you have a dough.
  5. Divide the dough into 4 pieces (or more pieces if you have a small skillet and so need to make smaller circles). Roll the dough out into circles that are a little less than ¼" thick. If you want perfect circles use a small salad plate and a knife as a template. Otherwise roll it out into a rough circle and that's good enough.
  6. Heat up a large skillet over medium high heat. Put some butter in the pan to grease it.
  7. Put one dough circle in the preheated skillet. Use a spatula to press it down against the pan. Cook the dough for about 3-5 minutes on each side, or until golden brown. [Note: As you cook you might need to lower the heat so the later tattie scones don't get immediately burned.] Repeat until all your dough circles are cooked.
  8. Once the scone is cooked remove from the heat, cut into four triangles and serve. It goes well with Scottish breakfast or scrambled eggs and lox.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/08/31/tattie-scones/