Tattie scone
 | This article needs additional citations for verification. (January 2008) |
 Tattie scones with a vegetable stew | |
| Alternative names | Potato scone |
|---|---|
| Type | Griddle scone |
| Place of origin | Scotland |
| Main ingredients | Potatoes, salt |
A tattie scone (tottie scone) or potato scone is a regional variant of the savoury griddle scone which is especially popular in Scotland. Many variations of the recipe exist. They generally include liberal quantities of boiled potatoes, butter and salt.
Preparation
A typical tattie scone is made with mashed potato (potato and butter—no milk is used—with salt to taste) and plain flour is added to make it into a dough which is then rolled out and put on a griddle (Scots: girdle) to cook.[1] Tattie scones contain a small proportion of flour to a large proportion of potatoes: one traditional recipe calls for two ounces of flour and half an ounce of butter to a pound of potatoes.[2]
"Looking like very thin pancakes well browned, but soft, not crisp, and come up warm, in a warm napkin folded like a pocket to hold chestnuts. Scones to be triangular shaped, i.e. a round, cut in quarters. If you wish these scones to be good and light, you must boil the potatoes expressly for them and not let them get cold after boiling, but use as soon as passed through a sieve. Add butter, flour, and salt, but no milk, as the moisture of the potatoes is sufficient. Mix up thoroughly; roll out; shape, cut, and bake on the girdle. Turn them once, to cook both sides."
—Lady Clark of Tillypronie, The Cookery Book of Lady Clark of Tillypronie(1909)
Serving
Tattie scones are traditionally made as circles about 6 inches (15 cm) across and then cut into quarters, or
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Traditional iron griddle -
Scottish full breakfast
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See also
References
- ^ "Traditional Scottish Recipes — Potato Scone". rampantscotland.com. Retrieved 12 September 2009.
- ^ ISBN 978-1-84158-873-5; p.231
- ^ "How to cook the perfect tattie scones". The Guardian. Retrieved 9 January 2013.
