Scottish Potato Scones Food

EASY POTATO SCONES

Steps:

• Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash. Sift the flour and baking powder into a bowl, add the butter, milk, eggs, mash and plenty of seasoning and mix to a sticky dough.
• Heat some butter and a little oil in a large frying pan. Fry dollops of the mixture as you would Scotch pancakes for 3 mins on each side until browned. You may need to do this in 2 batches so keep the fried ones warm in the oven. Serve with crisp bacon and grated mature cheddar, or blue cheese and a drizzle of honey.

POTATO SCONES

Steps:

• Heat a lightly greased griddle or cast iron skillet over medium-high heat.
• Mash potatoes with flour, butter, and salt until a stiff dough forms.
• Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
• Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

SCOTTISH TATTIE SCONES

Steps:

• Heat the oven to 400 F (200 C/Gas Mark 6).

POTATO SCONES (SCOTLAND)

Steps:

• In a small bowl, whisk together flour and salt.
• Put the mashed potatoes in a larger bowl.
• Knead together enough flour and milk INTO the potatoes to make a stiff dough. The amount of flour will depend on the variety of potato used.
• On a floured surface, roll out the dough into a very thin sheet.
• Cut into rounds with a biscuit cutter; prick each round with a fork.
• Bake on a hot greased griddle 2 or 3 minutes.
• Turn and cook for another 2 minutes.
• Serve hot with a pat of butter.

TATTIE SCONES (POTATO SCONES OR POTATO CAKES)

Steps:

• Put the peeled and chopped potatoes in to a pot and cover them with boiling water. Bring back to the boil and simmer for around twenty-five minutes until they are soft. Drain them well and return them to the empty pot.
• Add the butter to the potatoes and mash them thoroughly before adding the sieved flour in two or three stages, stirring well with a wooden spoon. When the mixture has come together to form a dough, cover and allow to cool.
• Lightly flour a chopping board or clean surface and if making circular tattie scones as I have done, separate the dough in to three pieces before forming each in to a ball and rolling out to a thickness of approximately 1/4". If traditional shaped tattie scones are required, simply roll out the whole piece of dough and cut in to the required shapes.
• Add a little vegetable oil to a non-stick frying-pan and bring it up to a medium heat before adding the tattie scones. Ensure that the heat is not too high or the scones will brown on the outside while still being raw and unpalatable on the inside. The tattie scones should take around three minutes on each side to cook and nicely brown.
• When the scones are ready, they can either be eaten straight from the pan, allowed to cool and enjoyed with such as butter or jam, or even re-heated at a later time as part of perhaps a traditional Scottish breakfast. They should easily keep for two or three days in an airtight container or in the refrigerator.