Tattie Scones
Photo: Colin, CC BY-SA 4.0
Tattie scones are thin, soft Scottish griddle breads made almost entirely from mashed potato. The recipe uses no milk, so the mash stays dry enough to take up flour and fry to a golden crust without turning gluey. Floury potatoes matter here, and so does letting the mash cool fully before mixing. Cut into wedges, they are closer to a soft oatcake than a scone, and they freeze well.
Instructions
Boil the potatoes in salted water until a knife slides in easily. Drain them well and return them to the hot pot for a minute or two so the surface moisture steams off.
Mash the potatoes thoroughly with plenty of butter, salt and pepper. Do not add milk or any other liquid. Leave the mash until it is completely cold.
Stir flour and a little more melted butter into the cold mash until you have a smooth dough. Roll it out to about 5 mm thick and cut it into wedges roughly 3 inches (7.5 cm) across.
Cook the wedges in a lightly buttered frying pan for about 1 to 2 minutes on each side, until golden.
Serve them straight from the pan with cold butter spread on top. Leftovers keep in the fridge and can be reheated in a well-buttered frying pan.
They can also be eaten cold with butter, or warmed in a toaster. The cooked scones freeze very well.
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