Tattie scones. What's not to like? Tattie Scones Recipe from Sue Lawrence (Scots Cooking).
Always popular in the shop, but easy to make yourself. I have used this recipe a couple of times. I think last time I rolled it a bit thin and didn’t have the heat up high enough on the first one, so that it wasn’t very crispy on the outside and didn’t fluff up. This makes 8 quarters which is nowhere near enough for four people so I doubled the mixture.
250 gm floury potatoes e.g. Agria or Ilam hardy
25 gm unsalted butter
50 gm plain flour
1/2 tspn salt
1/4 tspn baking powder
Butter for the griddle or frying pan
Peel & cut potatoes into chunks and cook in boiling water until tender. Drain well and put back on the heat briefly. Then mash with 25 gm butter and weigh it – you need 200 grams of mashed potato.
Sift flour, salt and baking powder into a bowl. While the potato is still warm stir into the flour and combine to make dough. Using lightly floured hands shape into 2 balls and turn onto a lightly floured bench. Gently roll out with a rolling pin to form two 5 mm thick circles. Cut each circle into quarters and prick all over with a fork. Heat a frying pan or griddle to medium-hot and spread with a little butter. Cook the scones for 3-4 mins each side until golden brown. Transfer to a wire rack to cool slightly before spreading with a little butter while still warm