Aye ye canny beat a tattie scone! …or for those south of the border, potato scones… a bit like Irish potato bread or English potato cakes… only better of course 😉 I only recently discovered that folk on the West coast of Scotland call Potatoes ‘Totties’ rather than ‘Tatties’ as we do on the East coast… so there you go, fact fans! (As a qualified Literacy teacher linguistics never fail to amaze me!)
A Scottish classic, no full breakfast is complete without them… or hangover for that matter! Delicious on a soft bread roll with ketchup or brown sauce, and obligatory Irn Bru! …or my personal favourite – with marmite and avocado – mmm… a marriage made in food heaven, you’ve gotta try it!
The packets of ready made potato scones you get in Scottish supermarkets are already baked so you can eat them cold straight out of the packet, pop them in the toaster or under the grill, or indeed, fry them up in a pan… but making your own is sooo easy and so delicious that everyone can make their own from scratch, so here’s how…
Tattie (Potato) scones: (makes 12 scones)
- 400g floury potato (3 medium, peeled and roughly chopped)
- 50g vegan margarine (approx. 3 tbsp) e.g. Vitalite
- 75g plain flour (approx. 4.5 tbsp)
- salt and pepper
- Boil the potatoes in salted water until tender, then drain and mash.
- While the potatoes are still warm, stir in the butter.
- Add the flour, season with salt and pepper and stir to combine.
- Divide the mixture into three and roll out between two sheets of baking paper. (You want the scones to be at least the same thickness as a £1 coin).
- Cut your rolled out scone into quarters and gently peel them from the baking paper.
- Heat a griddle or frying pan and lightly brush with oil. Place the potato scones in the pan and cook for approx. 2 minutes each side.
*Try substituting white potato for sweet potato – you’ll likely need to use more flour as sweet potatoes are a lot wetter when cooked.
*The mixture needs to be dough like but not too moist and not overly dry; Try adding 3 tbsp flour to begin with and mixing, then adding more as required.
*To make these gluten free use less flour; gluten free flour tends to absorb more liquid.
*Instead of rolling into a circle and quartering, try rolling into individual rounds or cutting into squares.
*After mixing in the flour, a delicious variation is to add in some grated vegan cheese and spring onion.
*Experiment with other added flavours and seasonings such as turmeric, smoked paprika or chilli pepper for a kick!
*Once rolled, instead of cutting into individual scones, fry or grill gently then top with pizza toppings for a delicious potato pizza base!