Potato Scones
By The Cooking Book
Published on 25 April 2022
A cross between a pancake and a potato cake, these are popular in Scotland, where they are known as tattie scones.
Good with soft garlic-and-herb cheese and a chive garnish or butter and jam. Also good in place of rice or mashed potato, as part of a meal. Makes a hearty accompaniment to soups and stews.Time and servings
40 minsTotal time
30 minsPrep time
10 minsCooking time
Ingredients
- 50 g of self-raising flour, plus extra for dusting
- 2 tbsp of vegetable oil
- 450 g of floury potatoes, peeled, diced, and boiled until tender
- 1 pinch of salt,
Method
Step 1
Pat the potatoes dry and place in a pan or bowl. Mash well using a potato masher, or process them through a ricer, if you have one, for a finer texture.Step 2
While the mash is still warm, add a pinch of salt, sieve in the flour and gently work it into the potato using a wooden spoon. The mixture should form a pliable dough.Step 3
Turn on to a lightly floured work surface and knead gently until smooth. Roll the dough into a 20cm (8in) square. Cut this into quarters and then cut each on the diagonal to form 2 triangles.Step 4
Brush a griddle pan lightly with oil and heat until hot. Cook the scones in 2 batches for 2 minutes on each side, or until lightly golden. Keep warm while cooking the remaining scones. Best served warm.