Scottish Potato (Tattie) Scones

[Mama Fergie]

Ingredients

500g Potato (Floury) is traditional
100g Plain Flour
1/2 - 1 teaspoon salt
50 g Butter

Put cubed potato in steamer basket
Add about 400-500 g water to bowl
Add 1/2 teaspoon salt
Cook Varoma temp speed spoon for 15 minutes  or until potatoes are tender
Drain the potatoes and leave in basket to dry for a few minutes before mashing
Insert butterfly return potatoes to bowl and add butter.
Mash for a few seconds speed 4. You don't want them overmashed and gluey.(for this recipe I use my potato masher then a quick whisk with a hand whisk as I find the TM over whisks for this recipe. Taste potato and add the extra salt if you think necessary.
Add the flour and knead until flour is evenly distributed through the potato. You don't want the mix to become too dry.
Roll out very  thinly and cut into triangles about 10cm each side.
Brown in a lightly oiled frypan or griddle plate for about 2 mins each side.
They should have dark bubbly patches  when cooked.

Normally served as part of a traditional Scottish breakfast with bacon, eggs, sliced fried black pudding, Scottish square sausage (Lorne sausage is another name for it), mushrooms and tomato.
This was our weekend breakfast cooked by my dad every Sunday in life.
He made the sausage himself too. A butcher friend gave him his recipe and all natural ingredients no fillers.

[Cornish Cream]

These sound wonderful MF.Thanks for the recipe

[Mama Fergie]

You can serve them straight from the griddle with butter but with a scottish breakfast they are cooled then fried until golden.
Most Scots love them.

[judydawn]

Thanks MF.  Do you have Dad's sausage recipe too?

[Mama Fergie]

Actually I do Judy. Can post it later 

[Aussie Brenda]

Yum I want to try these can you just use cold mashed potato ?

[courton]

What type of floury potatoes would you recommend? My Scottish DH would love this!

[Mama Fergie]

Coliban or King Edward Courton. If you can't get either of these in store ask someone which is the most floury that they have.
Brenda yes you can use leftover mash so long as its not too creamy. I always cook the mash the day before as its easier to work with.
Cheap to make but my local "gourmet deli' is selling them for $11 a pack of 5!!!

[courton]

Thank you!

[Kimmyh]

Sounds great. Want to try these too.

[cookie1]

Thanks MF. They sound rather ideal for the cool Sunday mornings.

[achookwoman]

MF,  thanks ever so much for posting the recipe.  Think I would love that breakfast that your dad cooked. 

[Cuilidh]

Thanks, MF, we haven't had a decent tattie scone for years, the ones you can occasionally find commercially are horrible.  This will definitely get cooked in our home.

[JulieO]

My mum used to make these now and then when I was young (and I have too).  We loved them buttered on the top straight off the grill so the butter would melt and drip down, then we would sprinkle with a tiny bit of caster sugar on top.  Sounds weird but oh so good.  We called them potato cakes.  

[mab19]

Thanks MF, these sound nice