Vickys Scottish Tattie Scones, GF DF EF SF NF. Tattie scones are ideal for serving at breakfast, but they're so delicious, they can be eaten anytime. No Scottish breakfast is complete without tattie scones (tattie is a familiar term for potatoes). Vickys Cheese & Onion Scones, GF DF EF SF NF Recipe by [email protected] Free-From Cookbook.
Tattie scones: No Scottish breakfast is complete without them. Americans have the hash brown, and we Scots have the tattie scone. I am here to give you a scrumptious recipe for traditional Scottish tattie scones, not to provide commentary on. You can cook Vickys Scottish Tattie Scones, GF DF EF SF NF using 6 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Vickys Scottish Tattie Scones, GF DF EF SF NF
- Prepare 675 grams of floury potatoes such as Maris Piper, skin left on.
- Prepare 50 grams of sunflower spread / butter.
- You need 150 grams of gluten-free / plain all-purpose flour.
- It’s 3 tbsp of oil.
- It’s 1/2 tsp of baking powder.
- You need 1 of salt & pepper.
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. At the weekend I decided to make some tattie (potato) scones. Scottish Tattie Scones -****Love Tattie Scones but I use leftover homemade mash taters with a bit of garlic and onion cooked into them (my Pops taught me this from his West Virginia Grandma) – Brandon.
Vickys Scottish Tattie Scones, GF DF EF SF NF instructions
- Cook the potatoes in a large pan of boiling salted water for 25 minutes or until tender.
- Drain, cool until you can handle them then peel them (cooking them this way seems to keep them drier inside).
- Mash them with the sunflower spread until smooth.
- Add the flour and baking powder to the mash, season with salt and pepper and start to mix in with a spoon.
- Flour a surface and bring the dough together properly with your hands. On the floured surface pat the dough out so it's around 1/4 inch thick.
- Cut the dough by quartering into rough rectangles, then slice those in half corner to corner to make triangles.
- Heat half of the oil in a frying pan on a medium heat.
- Useing a fish slice to pick up the tattie scones, add 2 of them to the pan and fry for 2 minutes on each side until golden.
- Drain on kitchen paper and heat the remaining oil. Fry off the rest of the scones.
- These can be frozen after cooking. Defrost and refry until warmed through.
- We would normally have these as part of a cooked breakfast with bacon, sausages, mushroom, baked beans, egg, grilled tomato and black pudding https://cookpad.com/us/recipes/334453-vickys-scottish-black-pudding-blood-sausage.
Try This Scottish Breakfast Staple: Tattie Scones. These tattie scones (a.k.a. potato pancakes) are at their fluffest best served straight from the griddle, but they do freeze well. Lay the cooked scones in a single layer on a parchment-paperlined baking sheet and let cool completely. Tattie scones (potato scones) are a very simple concoction, widely made in Scotland. They have only four ingredients (three, if you Tattie scones are often eaten as they are with butter and/or jam but are also very commonly re-heated as part of a full Scottish.