Tattie Scones
Soft potato flatbreads cooked on a hot griddle. A cornerstone of the Scottish breakfast — buttered while warm, or fried in bacon fat and topped with an egg.
Ingredients
500 g floury potatoes, peeled
40 g salted butter
120 g plain flour, plus more to dust
1 tsp fine sea salt
0.5 tsp baking powder
Method
- 1
Boil the potatoes until very tender. Drain and return to the dry pan for a minute to steam off any moisture.
- 2
Mash with the butter until smooth. Season with the salt and cool for 5 minutes.
- 3
Sift the flour and baking powder over the warm mash and mix gently to a soft dough.
- 4
Turn out on a floured board, pat to 5 mm thick and cut into 12 cm rounds. Score each into four quarters.
- 5
Cook on a dry, hot griddle for 3–4 minutes each side until bronzed and speckled. Eat warm with butter.
Cook's notes
The dough should feel like slightly firm mash. Too much flour and the scones bake dense.