Tattie Scones

Tattie scones, also called potato scones or potato bread, are a regional variant of the savoury "griddle scone" which is especially popular in Scotland.

Ingredients

• 1 kg floury potatoes (e.g. Yukon gold)
• Butter
• Salt and pepper
• Flour

Steps

1. 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.
2. Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.
3. 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.
4. Cook in a lightly-buttered frying pan until golden, about 1–2 minutes a side.
5. 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.
6. Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well.

More recipes with potatoes, butter or flour

Adapted from “Tattie Scones” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.