Potato Scones Old Scottish Recipes

POTATO SCONES

Steps:

• Heat a lightly greased griddle or cast iron skillet over medium-high heat.
• Mash potatoes with flour, butter, and salt until a stiff dough forms.
• Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
• Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

SCOTTISH TATTIE SCONES

Steps:

• Heat the oven to 400 F (200 C/Gas Mark 6).

POTATO SCONES (OLD SCOTTISH RECIPE)

Steps:

• 1. Original recipe: Mash 1/2 lb. boiled potatoes, add pinch of salt. Knead in about 2 oz. flour and add 1/2 gill sweet milk. Roll out thinly on floured board, cut into scones. Bake on a hot griddle about 5 minutes, turning when half cooked. Prick with a fork.
• 2. Modernized directions: Cook and mash well 8 oz of white potato. Add in salt.
• 3. Knead in 1/2 cup flour. Stir in 1/4 cup light cream (or half & half).
• 4. Turn out on floured surface and knead in just enough flour lightly to make a dough you can roll.
• 5. At this point, I just pinched off balls of dough and pressed them in a greased scone pan. I baked at 400° about 12-15 minutes.
• 6. Or, you can roll the dough out into 2 small circles and cut into wedges or smaller circles, as for biscuits. Bake on a hot griddle about 3 minutes on each side.
• 7. These are good spread with soft cheese or deviled ham. Do not expect them to be like regular biscuits or scones. They are more like a potato pancake.

TRADITIONAL SCOTTISH TATTIE SCONES RECIPE

Steps:

• Peel and boil potatoes, or boil with skins on and remove after. Use similar sized potatoes or cut to the smallest size.
• Drain potatoes and allow them to air dry for a few minutes
• Add in room temperature butter and mash into the potato. If you have a potato ricer you can use this instead and then mix the butter in.
• Add the flour a few tablespoons at a time until it forms a stiff dough. You may not need to use all of it.
• Turn the dough out onto a floured surface and separate into 3 balls. If the potatoes are still hot or very warm then allow to cool slightly before moving on to the next step.
• Take each ball and pat it out into a flat circle, constantly turning and lightly flouring each side so that it doesn't stick. Once it's big enough you can use a small plate on top to cut the rough edges into a perfect circle. Remember to keep turning and flouring.
• Prick all over with a fork and then either cut into four or score but don't cut right through. If your dough is holding together well you can fry it as one large round and then cut after, or if you find it easier fry the tattie scones separately.
• Heat a large, flat-bottomed pan on the stove until hot, then turn down to a medium-low heat. Do not grease the pan as the butter will end up burning. If your scone is lightly dusted in flour it won't stick.
• Use a spatula/fish slice to move the scone/s into the pan and fry on each side for 3-4 minutes. Keep an eye on the colour and if it's browning too quickly then turn the heat down. You can flip more than once.
• Remove and allow to cool before eating with butter and jam if you like, or return to the pan with some butter to fry. The scones can be kept in an airtight container and fried later or warmed in the toaster. They can also be frozen.