Tattie Scones

Tattie Scones 580 Image by: Tattie Scones 580 Author: Canadian Living

These Scottish potato scones are not your typical fluffy tea biscuits; they're more like potato-based flatbread. Use floury baking potatoes rather than all-purpose or new potatoes. Tattie scones are fantastic served hot with butter to accompany chowder, or cold, spread with jam, as part of a breakfast fry-up.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: April 2012

Ingredients

  • 2 baking potatoes peeled and quartered (about 1-1/4 lb/565 g)
  • 1/4 cup butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour (approx)

Method

In saucepan of boiling salted water, cook potatoes until tender, 20 to 25 minutes; drain.

In large bowl, rice or mash potatoes. Mix in butter, baking powder and salt; let cool. Mix in flour, in 2 additions, until dough is no longer sticky.

Turn out onto lightly floured surface; knead until dough comes together, 10 to 12 times. Divide dough into 6 pieces.

Roll out each into scant 1/4-inch (5 mm) thick round, sprinkling with additional flour if necessary to prevent sticking. Cut each round into quarters.

Heat griddle or heavy-bottomed skillet over medium-high heat until very hot but not smoking. In batches, cook scones on dry griddle, turning once, until golden brown and slightly puffed, 4 to 6 minutes.

Nutritional facts Per scone: about

  • Fibre trace
  • Sodium 113 mg
  • Sugars trace
  • Protein 1 g
  • Calories 52.0
  • Total fat 2 g
  • Potassium 68 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tattie Scones

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