How To Eat Scottish Potato Scones
Scones

How To Eat Scottish Potato Scones

  • October 21, 2021

Potato scone Hot buttered potato scones at the front (under the knife) on a large plate of regular scones Alternative names Tattie scone Type Griddle scone Place of origin Scotland Main ingredients Potatoes, salt Cookbook: Potato scone.Alternatively, they are often eaten in a roll, usually accompanied with either lorne sausage, bacon, or fried egg.[4] They are traditionally served hot, and cold potato scones are often reheated by toasting or frying. .

Traditional Scottish Tattie Scones Recipe

Traditional Scottish Tattie Scones Recipe

Traditional Scottish Tattie Scones Recipe

No matter the name, tattie scones are quick and easy to make and a clever way to use up leftover mashed potatoes. .

Traditional Scottish Tattie Scone Recipe

Traditional Scottish Tattie Scone Recipe

Traditional Scottish Tattie Scone Recipe

It’s a well-known fact that no full Scottish breakfast is complete without a tasty tattie scone!Our first couple of attempts at making Scottish tattie scones, however, didn’t really go as planned.There are a few different ways to enjoy a tattie scone but it’s most commonly found alongside a full Scottish Breakfast.You’ll generally find it includes most of the following; eggs, bacon, link sausage or square/Lorne sausage (another Scottish product), baked beans, black pudding, haggis, fried tomatoes and mushrooms, and toast.The tattie scone is fried in the remnants of the bacon fat or in butter and can be used to mop up the egg yolk or eaten with a bit of brown sauce.If a Full Scottish isn’t for you, you can pop your tattie scone in a bread roll with other breakfast items, or eat straight from the toaster with a slather of butter.Tattie scones are pretty cheap to buy in supermarkets across Scotland, but they’re not quite the same as the home-made variety.Homemade tattie scones turn out soft and light rather than stiff and a little salty like the bought kind.Traditionally Tattie Scones would have been made after a midday meal when any leftover potatoes were still warm.They’d be cooked on a dry girdle (griddle), liberally smeared with butter and rolled up to eat.King Edward potatoes are generally considered to be the best option because they are light and floury when cooked.Plain flour is preferred over self-raising as you don’t actually want the potato scones to rise at all, they should stay flat and thin.There’s a common misconception that Tattie Scones are made from leftover mashed potato.The recipe calls for 500g but we weighed them before peeling and boiling so you’ll lose a little weight which is fine.Next, add in the butter, ideally softened to room temperature, and mash well to remove any lumps.Separate the dough into 3 even-sized balls, adding in a little flour whenever you need to to ensure it doesn’t stick to anything.Instead, I did this by patting them with my hands, constantly flipping and adding a little flour as I did so, to prevent them from sticking into the board.You’re aiming for roughly the size of a side-plate and you can actually place one on top and cut around it to get a perfect circle once it’s big enough.Let the dough sit for a few minutes to cool slightly if the potatoes are still really warm, as it’ll make it easier to work with. .

Scottish Potato Scones

Scottish Potato Scones

Scottish Potato Scones

Delicious buttery Scottish Potato Scones recipe.This Potato Scones recipe is made from mashed Creamer potatoes which makes them perfect for repurposing leftovers, or making a batch from scratch.They freeze like a dream and are simply reheated in a frying pan directly from frozen – ideal for a make-ahead freezer recipe and for holiday entertaining.I added a tarragon cream to this dish to make the potato scones really shine with a full bacon and egg breakfast.What’s in a potato scone:.Potato, flour, butter, and salt.Here, the Boomer Gold Little potatoes add more buttery flavour, fluffier texture, and cook in 5 minutes in the microwave!A traditional Potato Scone recipe would include reheating the potato scones in bacon rendering.That means that you’d start by cooking the bacon in a pan, remove the bacon, and then add the scones to the pan for reheating.Can you cook potato scones from frozen?Course: Side Dish Cuisine: scottish Keyword: easy potato recipe, leftover potato recipe, potato recipe, potato scone, potato scone recipe Servings : 16 scones Author : Samantha Ingredients 1.5 lbs (680 g.) Boomer Gold varietal by The Little Potato Company (left whole) OR 3 cups of leftover mashed Little potatoes (any varietal).1/3-1/2 cup (43-64 grams) all-purpose flour Instructions Cook potatoes in the microwave on high for 5 minutes or in boiling water for 20 minutes.Potato scones are traditionally served after a quick fry in bacon fat (use the same frying pan the bacon was cooked in) to reheat them with a full breakfast (eggs, bacon, fried tomatoes, etc.). .

How to cook the perfect tattie scones

How to cook the perfect tattie scones

How to cook the perfect tattie scones

The potatoes.Traditionally these floury potatoes would have been leftovers, as McNeill suggests, but assuming we're making these from scratch, I'd suggest cooking them in their skins, as Darina Allen does in her Ballymaloe Cookery Course; even once peeled, they retain an intense potato flavour that stands out in the crowd.Jamie Oliver, who first encountered the "beautiful" tattie scone in Glasgow, doesn't bother peeling them at all, which works for his thicker cakes, but proves too chewy in a thinner scone.Oliver leaves them to cool, while MacClure demands "cold boiled potatoes".Flour is used to turn the mash into a dough.A ratio of five parts raw potato to one part flour seems the most common, but I think that, like Keogh, we can get away with less: four to one allows the potato flavour to come through, but is still rollable with care.Butter and milk are the most common fats used to bind the potatoes and flour together, though Allen adds beaten egg as well, which makes it a bit wet for shaping.Lawrence Keogh's tattie scones.50g butter.125g plain flour, plus extra to dust.Add 40g butter and mash, then stir in the flour and season to taste.Roll out the dough on a lightly floured surface to about 5mm thick, then cut around a side plate to shape.Cut into triangles and serve immediately, or cool in a tea towel for later. .

Scottish Tattie Scones

Scottish Tattie Scones

Scottish Tattie Scones

Tattie Scones are traditional potato scones made in Scotland.A simple flat scone made from mashed potato which are traditionally served as part of a cooked breakfast.What are Tattie Scones ?They are flat scones made from potatoes and traditionally cooked on a griddle.For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians.potato scones, potato farls, tattie scones, Scottish tattie scones, Scottish potato scones, scones, Scottish breakfast, Scottish cooked breakfast, vegetarian breakfast breakfast Scottish, vegetarian Yield: 12 scones (depending on size).A simple scone made from mashed potato, flour and butter.½ tsp salt instructions: How to cook Scottish Tattie Scones Boil the potatoes until they are tender and mash with the butter.NOTES: Once cooked and cooled these can be heated in the toaster, but they need to be fried the first cook.2.16 Carbs (grams). .

Scottish Potato Scones

Scottish Potato Scones

Scottish Potato Scones

Like this traditional cooked Scottish breakfast with potato scones.However our favourite Sunday breakfast is a full cooked breakfast.However our favourite Sunday breakfast is a full cooked breakfast.We sometimes just pick up a packet at the supermarket, but if we have leftover potatoes in the fridge we make our own as they are so easy and quick to make.There are so many things you can include in a cooked breakfast, but one of our favourite parts of a cooked breakfast are potato scones or as we call them here in Scotland tattie scones We sometimes just pick up a packet at the supermarket, but if we have leftover potatoes in the fridge we make our own as they are so easy and quick to make.Potato scones are a traditional Scottish flatbread made with leftover potatoes.They are made from leftover potatoes, butter (or dairy free spread), flour and salt.They can also be made with self-raising flour.Potato scones are usually made from whole, cooked potatoes.They can be made with mashed potato, but the texture isn't as good when they are made with leftover mashed potatoes.Ready made potato scones.For the best potato scones look for a floury potato.Potato scones were traditionally shaped and cooked in a round, then cut into triangles.Most shop-bought potato scones still keep this traditional shape.The potato dough can also be cut into circles with a cookie cutter.Place just boiled potatoes in a bowl with dairy-free spread, some self-raising flour and season well with salt and pepper.Bring the potato mixture together with clean hands and if it needs a little more flour to make it into a dough, just knead it in a little at a time.Fry the potato scones.Serve with your favourite cooked breakfast ingredients.Veggie sausages (we like Linda McCartney), well cooked Potato scones (of course) Baked beans Mushrooms (seasoned well as they cook) Sliced tomatoes (grilled or fried) Fried potatoes (slice cold boiled potatoes and fry until golden and crisp on the outside) Toast (buttered with dairy-free spread) Fried bread (toast but fried, mmmmmm!).It's a very friendly community with lots of recipes and chat.potato scones, tattie scones, Scottish scones, Scottish tattie scones, Scottish potato scones, cooked breakfast, Scottish cooked breakfast, vegan breakfast, vegan cooked breakfast, vegetarian breakfast, vegetarian cooked breakfast, potato recipe, leftover potatoes recipe breakfast Scottish, vegan Yield: 9 scones.a spray of oil for frying Instructions: Mash the potatoes with the dairy-free spread (or butter) and some of the flour until smooth.Flour a board and roll out the potato dough with a floured rolling pin until it is about half a centimetre thick.Notes: You can cook potatoes especially to make potato scones or use leftover potatoes.If you have leftover cooked potato scones you can heat the next day in a toaster or under the grill.0.08 Carbs (grams).These potato scones are fairly low in calories and fat.Perfect if you are following a low calorie diet likeThe nutrition and calories are worked out on a third of the mixture which makes three potato scones.For a low calorie, high protein breakfast, brunch or lunch, serve them with bakes beans.For a tasty and filling week day breakfast, try my creamy blueberry, banana and coconut porridge . .

A history of the potato scone, including a recipe for making your own

In her book Recipes from Scotland (1947), F. Marian McNeill explains: "In cottage homes, these scones are usually made just after the midday meal when the left-over potatoes are still warm.".There is a misconception that potato scones are something made with leftover mashed potato, which is just wrong, as cold mashed potato has a completely different texture to hot potatoes, and would produce something quite different.Don’t be tempted to grease your pan, for potato scones are traditionally baked on a hot and dry girdle, otherwise they will become something more like potato cakes.Use a mealy (floury) variety of potato, such as King Edward, as waxier varieties (that were not traditionally grown in Scotland) are not suitable for potato scones, they would produce a gummy sticky mess.Recipe for Potato Scones.Try to get potatoes of a similar size so they cook evenly.Now work in half the flour using your hands.I quartered it to make 16 scones, a size similar to shop bought ones, however you could divide it into 6 to make slightly smaller scones which would be easier to work.9 You can flip them more than once to make sure they are thoroughly cooked.Serve hot spread with butter, or store in the fridge to be re-heated in a frying pan for breakfast.

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