Tattie Scones Recipes

Steps:

• Preheat a dry frying pan or griddle over moderate heat.
• Mix together all the ingredients until thoroughly blended.
• Turn the dough onto a floured board and divide into three.
• Roll into a circle about ¼-inch thick.
• Cut each circle into 6 wedges.
• At this point, you may freeze some of the scones – they will last for weeks and weeks and weeks in the freezer.
• Sprinkle the hot griddle with flour and bake each circle for about 5 minutes, until the edges begin to brown, turning once to cook both sides.
• For a really tasty variation, use a 50/50 mix of mashed potatoes and mashed rutabagas and/or mashed carrots.

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

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.