United Kingdom · Breakfast
Tattie Scones
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Sign inSuits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 1 kg floury potatoes (e.g. Yukon gold)
- Butter
- Salt and pepper
- Flour
Method
- Cook potatoes in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.
- Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.
- When the potatoes are cold, stir in flour and a little more melted butter to make a smooth dough. Roll out to a thickness of about 5 mm, and cut into 3-inch (7.5 cm) wedges.
- Cook in a lightly-buttered frying pan until golden, about 1–2 minutes a side.
- Serve the potato scones right away with cold butter to spread on top, or store them in the fridge until you want to use them, reheating them in a well-buttered frying pan.
- Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well.