TRADITIONAL SCOTTISH TATTIE SCONES RECIPE
These homemade Scottish Tattie Scones are much better than the bought variety! Use this quick and easy traditional recipe to make your own potato scones and enjoy them for breakfast or as a snack.
Provided by Phil & Sonja
Categories Savoury Recipes
Time 50m
Number Of Ingredients 3
Steps:
- Peel and boil potatoes, or boil with skins on and remove after. Use similar sized potatoes or cut to the smallest size.
- Drain potatoes and allow them to air dry for a few minutes
- Add in room temperature butter and mash into the potato. If you have a potato ricer you can use this instead and then mix the butter in.
- Add the flour a few tablespoons at a time until it forms a stiff dough. You may not need to use all of it.
- Turn the dough out onto a floured surface and separate into 3 balls. If the potatoes are still hot or very warm then allow to cool slightly before moving on to the next step.
- Take each ball and pat it out into a flat circle, constantly turning and lightly flouring each side so that it doesn't stick. Once it's big enough you can use a small plate on top to cut the rough edges into a perfect circle. Remember to keep turning and flouring.
- Prick all over with a fork and then either cut into four or score but don't cut right through. If your dough is holding together well you can fry it as one large round and then cut after, or if you find it easier fry the tattie scones separately.
- Heat a large, flat-bottomed pan on the stove until hot, then turn down to a medium-low heat. Do not grease the pan as the butter will end up burning. If your scone is lightly dusted in flour it won't stick.
- Use a spatula/fish slice to move the scone/s into the pan and fry on each side for 3-4 minutes. Keep an eye on the colour and if it's browning too quickly then turn the heat down. You can flip more than once.
- Remove and allow to cool before eating with butter and jam if you like, or return to the pan with some butter to fry. The scones can be kept in an airtight container and fried later or warmed in the toaster. They can also be frozen.
Nutrition Facts : Calories 92 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 18 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.
My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!
Provided by FRIENDLYFOOD
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
- With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g
SCOTTISH TATTIE SCONES
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 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
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.
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