Here’s another of the three recipes my husband asked me to cook for him the other day, which I’d never tried making before. I’ve just realised what is missing in my life after making a batch of these. They were absolutely delicious! I got a really good Tattie Scone production line going ….except I was only cooking for the two of us!
Obviously you could buy them from a supermarket but I really wanted to have a go at making this traditional Scottish recipe myself. The other reason for cooking tattie scones was because we have had a wonderful crop of homegrown potatoes this year from our raised beds, so I was keen to make something tasty with them. I wasn’t disappointed as they turned out perfectly.
In hindsight I probably made far more than we could possibly have eaten in one sitting but it’s worth making a whole load of these as you can reheat them the next day for breakfast with bacon and eggs and they freeze ok. The first time I made tattie scones I rolled out the dough quite thick and they took longer to cook. They still tasted nice, though. It’s personal preference how thick you like your scones.
I served a couple up for hubby’s tea with some leftover homemade beef and butterbean stew and homegrown beans. He loved them! You could also just eat them on their own as a snack or smothered in melted butter!
The second time, I rolled the dough out much thinner to around 5mm and this made the scones easier and quicker to cook plus I make more of them, 22 in total! We ate some and I froze the rest for my Mum and Dad to try when they next visit.
Traditional recipes don’t include egg but I added it to help the dough stick together and it also added richness. They were great for brunch with fried eggs and bacon or cold ham.
Tattie Scones are also amazing cooked as smaller round scones then served a bit like a blini as a starter with cream cheese or quark and smoked salmon on top. I tried this out too and they were awesome!
This recipe is definitely worth trying and don’t worry if you make too many, just keep in the fridge and reheat in a pan the next day.
Here are a few photos showing the stages involved but it’s actually very easy to throw together.
800g of peeled potatoes (peeled weight)
1 tablespoon of milk
200g of plain flour plus a sprinkle more for rolling out
40g of butter for the dough plus a little more for frying
1 teaspoon of baking power
1 teaspoon of salt
Boil the peeled potatoes in water until cooked, then drain
Mash the potatoes with the milk and butter then allow to cool slightly (so you don’t scramble the egg!)
Put the flour, salt and baking powder into a separate bowl and mix well
Add the potato to the flour mixture and stir in then add the egg and stir well to combine.
If the mixture looks too dry add a splash of milk but you are aiming for a soft dough consistency. Too dry will make it crumbly and too wet will be too sticky to roll out and handle.
Roll out to 5mm thick on a floured surface. If you dough is too sticky at this stage to handle, just add a little more flour.
Use a saucer to cut out circles of dough. Cut each circle into quarters and set aside.
Reform any leftover dough and repeat until all the dough is used up.
Fry the scones in batches in butter in a frying pan or on a flat griddle. Cook for around 5 min each side until golden brown on both sides.
Put the cooked scones into a warm oven while you finish cooking the next batch or prepare the rest of your fried breakfast to go with it!
Serve hot on their own, with bacon and eggs, smoked salmon and cream cheese or just brushed with melted butter for an indulgent snack. Truly delicious!