No Scottosh breakfast would be complete without Tattie scones - Tattie being a familiar term for potatoes. There are many Scottish recipes for Tattie Scones but this is my favourite. Soem argue that Tattie Scones should not include egg, but for me adding the egg helps to glue the potato together and makes a lighter scone. The choice is yours to add one or not.
Tattie Scones are sometimes called potato scones and you may also hear them called fadge or potato bread in Ireland.
They are quick and easy to make and are a useful way to use up leftover mashed potatoes.
Tattie Scones are sometimes called potato scones and you may also hear them called fadge or potato bread in Ireland.
They are quick and easy to make and are a useful way to use up leftover mashed potatoes.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 1lb/500g potatoes, cooked and mashed
- 1 oz/30g butter, melted plus for greasing
- 1/2tsp salt
- 1 medium egg
- 4 oz/125g flour, plus a little extra for rolling out
- 1tsp baking powder
Preparation:
- Preheat the oven to 395F/200C/Gas 6
- Place the mashed potato in a large baking bowl and add all the other ingredients to form a sticky dough.
- Roll out the dough on a floured surface to approx ½ inch/1 cm thickness. Cut into saucer sized rounds then score a cross into the dough to mark 4 equal wedges.
- Grease a baking sheet with butter and bake the scones for 15 minutes until golden brown and risen. The scones can also be cooked on the stove top on a griddle or heavy based frying pan. Cook the scone 5 minutes on either side until golden and risen
- Eat while warm.
