Traditional Scottish tattie scones

These easy-to-make Scottish potato scones complement any traditional breakfast and are a tasty alternative to bread.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

30 minutes

COOKING TIME

10-15 minutes

SERVES

Serves 4

Ingredients

500g white potatoes (Maris Piper works well)
50g salted butter plus 10g for frying
125g plain flour
1 tsp baking powder
1 tsp salt

Method

Peel and chop the potatoes and boil until soft.

Mash the potatoes with the butter and salt.

In a bowl combine the flour and baking powder and add the mash. Using your hands combine it all together to form a dough.

On a well-floured board roll out the dough to the thickness of a pound coin.

Use a large side plate as a template and cut out circles.

Score each circle into quarters (but keep as a whole).

Heat a large frying pan and add a small knob of butter. Once melted, lightly fry on a medium heat each circle, turning halfway through.

Once cooked, separate the quarters and serve with topping of choice - we recommend black pudding and egg, or spinach and egg.

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