Scottish Tattie Scones 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.

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.

POTATO SCONES

Steps:

• Mash potatoes, add salt and butter and flour to give a stiff mixture.
• Turn out onto floured surface, knead lightly and roll out to a thickness of 1cm (1/2inch).
• Cut into triangles and cook on a hot greased griddle for 4-5 min on each side.
• Serve hot

EASY POTATO SCONES

Steps:

• Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash. Sift the flour and baking powder into a bowl, add the butter, milk, eggs, mash and plenty of seasoning and mix to a sticky dough.
• Heat some butter and a little oil in a large frying pan. Fry dollops of the mixture as you would Scotch pancakes for 3 mins on each side until browned. You may need to do this in 2 batches so keep the fried ones warm in the oven. Serve with crisp bacon and grated mature cheddar, or blue cheese and a drizzle of honey.

TATTIE SCONES (POTATO SCONES OR POTATO CAKES)

Steps:

• Put the peeled and chopped potatoes in to a pot and cover them with boiling water. Bring back to the boil and simmer for around twenty-five minutes until they are soft. Drain them well and return them to the empty pot.
• Add the butter to the potatoes and mash them thoroughly before adding the sieved flour in two or three stages, stirring well with a wooden spoon. When the mixture has come together to form a dough, cover and allow to cool.
• Lightly flour a chopping board or clean surface and if making circular tattie scones as I have done, separate the dough in to three pieces before forming each in to a ball and rolling out to a thickness of approximately 1/4". If traditional shaped tattie scones are required, simply roll out the whole piece of dough and cut in to the required shapes.
• Add a little vegetable oil to a non-stick frying-pan and bring it up to a medium heat before adding the tattie scones. Ensure that the heat is not too high or the scones will brown on the outside while still being raw and unpalatable on the inside. The tattie scones should take around three minutes on each side to cook and nicely brown.
• When the scones are ready, they can either be eaten straight from the pan, allowed to cool and enjoyed with such as butter or jam, or even re-heated at a later time as part of perhaps a traditional Scottish breakfast. They should easily keep for two or three days in an airtight container or in the refrigerator.

SIMPLE SCOTTISH TATTIE SOUP RECIPE

Steps:

• Peel and chop potatoes into large cubes
• Finely chop onion and celery if using
• Discard the green part of the leek (or save for making stock another time) and finely dice the white part
• Dice the carrots into small pieces about 1cm each
• Add the butter/oil to a large pot and allow to melt
• Add in the onion, leek, and celery if using and cook for 5 minutes, allowing them to "sweat" but not brown.
• Put the carrots and potato in the pot and cover with the stock
• Add a dash of salt and white pepper
• Bring to the boil, skimming off any sort of foam/scum with a wooden spoon to get rid of as it does so. This is just the protein releasing from the vegetables but it's nicer if you remove it rather than stir in later.
• Turn down to a simmer for 1 hour
• Use a masher or wooden spoon to break up some of the potatoes, but leave some large chunks as well
• Season more to taste and serve!

SCOTTISH TATTIE SCONES

Steps:

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

TATTIE SCONES

Steps:

• Steam the potatoes in a steamer basket over a pan of boiling water for about 20 minutes or until completely tender. While the potatoes are still hot, peel off the skins - wear rubber gloves or spear each piece of potato with a fork and peel the skin off with a sharp knife - they should slide off easily.
• Put 150g/5½oz of the flour and the baking powder into a bowl, with plenty of salt and pepper. If you have a potato ricer, mash the still-hot potatoes straight into the flour. Alternatively, mash the potatoes until smooth and add to the flour. Add the egg and butter - the butter should melt into the potato. Mix until you have a soft dough. If it seems too soft and doesn't hold together, add a little more flour.
• Knead the mixture briefly until smooth, then turn out onto a well-floured surface. Cut the dough into six equal pieces, then roll out to form rounds of about 12-15cm/4½-6in in diameter and 5mm/¼in thick.
• Heat a little butter in a frying pan over a medium heat - not too hot or the butter will burn and the potato scones will brown too quickly. Fry one round at a time, flipping it over when the underside is brown. It should take 2-3 minutes on each side. When all the rounds are cooked, cut each round into four pieces.
• Eat hot from the pan or reheat by toasting. Serve with butter.