Tatti Scones

8 Apr

South of the Scottish border these would be known as potato cakes but I have to call them tatti scones as that is what I was brought up calling them. My sister and niece were visiting last week, from Scotland, so I had a go at making their favourite breakfast. These scones were surprisingly easy to make and they came out tasting just as they should, yummy! I got the recipe from the Glasgow Guide which I’ve only slightly altered.

* 500g potatoes
* 140g plain flour (approx)
* 6 tbsp butter
* 1 tsp salt

Boil the potatoes in a large pan with plenty of water until soft. Drain and mash, add the butter and salt then add enough flour to make a kneadable dough. It needs to be very soft and not too dry, cut the dough into 4 equal pieces. Flour a clean work surface and roll out the dough to a flat round about half a centimetre thick. Cut each circle into 4 equal sections. Heat a heavy frying pan, lightly oil and gently fry/griddle the scones in batches, until lightly browned on both sides and cooked right through. Delicious served with bacon, eggs and tomatoes, spread with marmite or just scoffed as they are.

This recipe was originally posted on www.masdudiable.com on 8/4/2008.

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