Tattie scones

Tattie scones

By
From
Three Sisters Bake
Makes
10-12
Photographer
Helen Cathcart

Potato scones, or ‘tattie’ scones, are a staple of any Scottish fry-up. They taste absolutely delicious fried in a bit of oil but can be made into a relatively healthy breakfast accompaniment by toasting them under the grill. - Nichola

Ingredients

Quantity Ingredient
500g floury potatoes, peeled and cut into quarters
100g plain flour, sifted, plus extra for dusting
15g salted butter, softened
salt
1/3 teaspoon baking powder
1 teaspoon olive oil

Method

  1. Cook the potatoes in a large pan of salted boiling water for 15 minutes, until soft. Drain, then tip into a large bowl and leave them to cool for 10 minutes.
  2. Add the flour, butter, salt and baking powder to the potatoes and then mash everything together. Don’t worry about getting the mix completely smooth.
  3. Use your hands to bring the mixture together and transfer it to a clean, floured work surface. Using a floured rolling pin, roll out the potato mixture to an even 2-cm-thick disc.
  4. We use a 12 cm round cutter, but traditionally tattie scones are cut into triangles – cut them into whichever shape you prefer.
  5. Heat the olive oil in a shallow frying pan on a medium heat. Fry the potato scones for 2 minutes on each side until golden brown and slightly puffy. Be careful when turning them as they are a little more fragile than a shop-bought version.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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