Tattie scones are an essential part of every Scottish breakfast (tattie is a familiar term for potatoes). A potato pancake is used instead of a typical scone in these recipes; they’re commonly served with sausage and toast. In Ireland, they’re known as fadge or potato bread, and they’re also known as potato scones. Tattie scones, by whatever name, are a simple and effective method to make use of any leftover mashed potatoes.
You don’t have to be an expert to make this meal, but you do need to know exactly what you’re doing! “I just wish there was someone in the kitchen to show me where I’m going wrong,” I’d tell Phil over and again. Let us be your go-to guy or gal for all your sleight of hand needs.
Once you discover a few strategies to aid you along the way, this recipe actually isn’t that difficult. It’s a nice change from baking bread and a good way to get rid of leftover potatoes. There are many ways to consume and enjoy the Potato Scones; they may even be frozen!
SCOTTISH TATTIE SCONE RECIPE
An egg yolk may be mopped up with the bacon grease or brown sauce that’s left over from the bacon scone. Delicious!
Ingredients
- 1 pound potatoes (baking potatoes, peeled, cooked, and mashed)
- 1 ounce butter (2 tablespoons, melted, plus more for greasing)
- 1/2 teaspoon salt
- 4 1/2 ounces flour (1 cup/125 g, plus extra for rolling)
- 1 medium egg
- 1 teaspoon baking powder
Steps to Make It
- Gather all of the necessary components.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius/Gas Mark 6).
- Place the mashed potatoes in a large mixing basin and stir in the other ingredients until a sticky dough forms.
- On a lightly floured surface, roll out the dough to a thickness of roughly 1/2 inch.
- Score a cross into the dough to designate four equal wedges, then cut each round into a saucer-sized piece.
- Bake the scones for 20 minutes, or until they are golden brown and puffy. Grease a baking sheet with butter and set aside.
- On the stovetop, use a griddle or heavy-bottomed frying pan to cook the scones until they are golden brown. Cook the scones for 5 minutes on each side, or until they are brown and puffy.
- Serve with butter and enjoy while it’s still warm. Enjoy!
Nutrition Information:
Amount Per Serving: CALORIES: 92TOTAL FAT: 2gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 4mgSODIUM: 18mgCARBOHYDRATES: 17gFIBER: 1gSUGAR: 1gPROTEIN: 2g
The nutritional information in this dish has been given by a third party, and these figures have been automatically computed and are presented only for the purpose of illustration. It is not possible to ensure their correctness.
Tips
Make use of King Edwards Potatoes or a floury kind of potato if possible. If your potatoes are very floury, the quantity of wheat flour you use may vary, and you’ll also need a little more flour to dust over the dough as you smooth it out into rounds.