Tattie Scones Potato Scones Or Potato Cakes Recipes

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TATTIE SCONES



Tattie Scones image

Serve these scone/griddlecake hybrids with bacon, eggs, and large bibs to catch the drool! (Prep time includes cooking and mashing the potatoes)

Provided by Millereg

Categories     Scones

Time 45m

Yield 6-12 serving(s)

Number Of Ingredients 4

1 cup warm mashed potatoes
1/3 cup unsalted butter, melted
salt, to taste
1/2 cup plain flour

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.

SCOTTISH TATTIE SCONES



Scottish Tattie Scones image

Tattie scones are traditionally made with leftover mashed potatoes and served at breakfast, but they're so delicious, they can be eaten anytime.

Provided by Elaine Lemm

Categories     Breakfast     Brunch     Side Dish     Bread

Time 40m

Yield 8

Number Of Ingredients 6

1 pound potatoes (cooked and mashed)
1 ounce butter ( melted ; plus extra for greasing)
1/2 teaspoon salt
1 medium egg
1 cup/125 grams flour (plus a little extra for rolling out)
1 teaspoon baking powder

Steps:

  • Heat the oven to 400 F (200 C/Gas Mark 6).

Nutrition Facts : Calories 144 kcal, Carbohydrate 24 g, Cholesterol 28 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 230 mg, Sugar 1 g, Fat 4 g, ServingSize Serves 6 depending on size, UnsaturatedFat 0 g

TATTIE SCONES (POTATO SCONES OR POTATO CAKES)



Tattie Scones (Potato Scones or Potato Cakes) image

Tattie scones are very much a staple part of the Scottish culinary traditions. They are most often eaten at breakfast time but their versatility means that they can be enjoyed at any time of the day in a variety of different ways. Tattie scones are most often made in triangular or segment shapes but on this occasion, I made circular ones, purely due to the way in which I intended to use them. The photo looked like a pancake and was served for breakfast that time. This is recipe is from Gordon Hamilton.

Provided by diner524

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 lb potato (weighed after being peeled)
2 ounces all-purpose flour
2 tablespoons butter
generous pinch salt

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.

POTATO SCONES



Potato scones image

Make sure you have a griddle for this recipie

Provided by bakingchef15

Time 15m

Yield Makes Pieces

Number Of Ingredients 4

450g (1lb) Floury potatoes, peeled and cooked
1/2 tsp spoon salt
2oz butter
4oz self raising flour

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

POTATO SCONES



Potato Scones image

Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.

Provided by Lindsay O.

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 6

Number Of Ingredients 4

1 pound cooked potatoes
4 ounces self-rising flour
2 ounces butter
½ pinch salt

Steps:

  • Heat a lightly greased griddle or cast iron skillet over medium-high heat.
  • Mash potatoes with flour, butter, and salt until a stiff dough forms.
  • Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
  • Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 29 g, Cholesterol 20.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 307.5 mg, Sugar 0.7 g

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