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
MethodIn 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
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0