Tattie Scones

Method

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1. Drain the boiled potatoes and steam them dry in the pan for 2 minutes.

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2. Mash them completely smooth while hot, with no lumps at all.

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3. Beat in the melted butter, salt and white pepper.

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4. Work in the flour a spoonful at a time, stopping the moment it comes together as a soft dough.

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5. Turn onto a floured surface and divide in two.

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6. Roll each half into a round about 20 cm across and 5 mm thick.

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7. Cut each round into 4 triangles.

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8. Heat a dry griddle or heavy frying pan over a medium heat and rub with a little butter.

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9. Cook the triangles 3 minutes a side, until dark brown blisters appear.

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10. Serve hot, or cool and fry in bacon fat the next morning.

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Chef’s Tips

• Warm potato and as little flour as possible.
• Roll to 5 mm, not thicker.
• A dry griddle, barely greased.

Pairing Suggestions

• A full Scottish breakfast
• Bacon fat
• Brown sauce

Storage & Reheating

Keep 3 days refrigerated and fry to reheat. Freeze 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.