Tattie Scones Recipe | Abel & Cole

Tattie Scones

Cooking time
Serves4 people
Vegetarians
Tattie Scones

A Scottish breakfast staple. Tattie scones are a delicious way to use up leftover mashed potatoes. Serve simply topped with butter. Add them to your fry-up. Or load them up with smoked salmon and avocado. Hearty. Filling. Fabulous.

1 rating

Ingredients

  • 250g leftover mashed potatoes or whole, uncooked potatoes
  • 30g butter
  • 75g plain flour, plus extra for dusting
  • Ghee, for frying
  • Butter, eggs, smoked salmon, bacon or avocado, to serve

Prep: 10 mins | Cook: 50 mins

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Method

1. If you're using whole, uncooked potatoes, set a pan of water on to boil. When it's boiling, add the whole potatoes and simmer for 30-40 mins till cooked all the way through (check by pushing a skewer all the way through). Drain the potatoes and rinse under cold water till cool enough to handle. Peel off the skins and pop the potatoes in a bowl. Add the butter and a pinch of salt and mash together. If you're using mashed potatoes, just pop them in a mixing bowl and mash in extra butter and salt only if needed.
2. Add the flour to the potatoes and stir well to combine and make a light dough. Dust your work surface with a little flour and roll out the dough to make a circle that is roughly ½cm thick. Cut into 8 wedges. Alternatively, you can cut them out into rounds.
3. Pop a large frying pan on a medium heat. Add a spoonful of ghee, then slide the scones into the pan. Fry for 3-4 mins on each side till golden brown and crisp. You may need to do this in batches. Keep cooked scones warm in an oven set to its lowest heat.
4. Serve the cooked scones straight away. Serve them plain with butter, or use them as the base for your breakfast. They're delicious with smoked salmon, avocado, poached eggs, bacon or fried mushrooms.
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