Scottish Tattie Scones
Serves 10
Directions
- 1Melt the butter.
- 2Add the melted butter and salt to the cold mashed potato and stir until well combined.
- 3Add the flour and stir until the flour begins to disappear, then use your hands to bring the dough together into a ball, being careful not to overwork it.
- 4Divide the dough into two equal balls.
- 5Flour your work surface and roll out each ball into a thin, flat disc.
- 6Place a side plate on top of the dough and trim the edges with a knife, then cut the disc into four equal triangles.
- 7Dust the tops of the triangles with more flour.
- 8Cook in a pan over medium-high heat for about 4 to 5 minutes on each side until mottled and cooked through.
Ingredients
- 500 g mashed potato
- 130 g plain flour
- 50 g salted butter
- 1/2 tsp fine salt
- cheddar cheese, grated (optional)
Equipment
rolling pinside plateknifepan
Tips
- Use cold leftover mashed potato for best results.
- Use self-raising flour instead of plain flour for a fluffier scone.
- Add a small handful of grated Cheddar cheese into the dough for cheesy potato scones.
- You can freeze them by placing greaseproof paper between each scone.
- Store in an airtight container for a few days, but they are best eaten fresh.
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