A Tattie scone is made with mashed potatoes, butter, salt to taste and plain flour to make it into a dough which is then rolled out and cooked on a griddle or frying pan. Traditionally served hot, cold scones can be reheated by toasting or frying.
The best potatoes to use are floury potatoes such as King Edward or Maris Piper but I have never been able to find these in Tassie so I used Kennebec which is a great all-round variety of potato.
Ingredients
500 g potatoes, peeled and halved
100 g plain flour
40 g butter
1/2 Tsp salt
Method
100 g plain flour
40 g butter
1/2 Tsp salt
Method
1. Boil potatoes until tender, drain well and return to heat for a minute to dry off, add butter and salt then mash while still hot.
2. Gradually stir in flour, enough to make it into a pliable dough without being to dry or they will fall apart. (it is easier to judge the dough by gradually adding the flour)
3. Roll out dough on a floured surface until between 3 mm - 5 mm thickness, then using a side plate, cut a round shape, then cut into the traditional triangle shape, although they can be left round, prick all over with a fork.
4. Heat a small amount of oil or butter in a griddle or frying pan. Cook each side for 2-3 minutes or until golden brown.
Serve with a cooked breakfast or as a teatime snack with butter.
Nice work.😚
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