Recipe: Yummy Vickys Scottish Tattie Scones, GF DF EF SF NF

Vickys Scottish Tattie Scones, GF DF EF SF NF. No Scottish breakfast is complete without tattie scones (tattie is a familiar term for potatoes). These are not like traditional British scones, but more There are many Scottish recipes for tattie scones, but this is a favorite. Some argue that tattie scones should not include egg, but adding the egg helps.

Vickys Apple Scones, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Apple Scones, GF DF EF SF NF. These scones make use of any apples going soft in the fruit bowl! You can cook Vickys Scottish Tattie Scones, GF DF EF SF NF using 6 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Vickys Scottish Tattie Scones, GF DF EF SF NF

1. You need 675 grams of floury potatoes such as Maris Piper, skin left on.
2. You need 50 grams of sunflower spread / butter.
3. It's 150 grams of gluten-free / plain all-purpose flour.
4. Prepare 3 tbsp of oil.
5. It's 1/2 tsp of baking powder.
6. Prepare 1 of salt & pepper.

Tattie scones: No Scottish breakfast is complete without them. Americans have the hash brown, and we Scots have the tattie scone. Taters or tatties both refer to potatoes—the usage depends on which side of the Atlantic you hail from. Cook each side for about three minutes on a medium heat until the scones are golden brown.

Vickys Scottish Tattie Scones, GF DF EF SF NF step by step

1. Cook the potatoes in a large pan of boiling salted water for 25 minutes or until tender.
2. Drain, cool until you can handle them then peel them (cooking them this way seems to keep them drier inside).
3. Mash them with the sunflower spread until smooth.
4. Add the flour and baking powder to the mash, season with salt and pepper and start to mix in with a spoon.
5. Flour a surface and bring the dough together properly with your hands. On the floured surface pat the dough out so it's around 1/4 inch thick.
6. Cut the dough by quartering into rough rectangles, then slice those in half corner to corner to make triangles.
7. Heat half of the oil in a frying pan on a medium heat.
8. Useing a fish slice to pick up the tattie scones, add 2 of them to the pan and fry for 2 minutes on each side until golden.
9. Drain on kitchen paper and heat the remaining oil. Fry off the rest of the scones.
10. These can be frozen after cooking. Defrost and refry until warmed through.
11. We would normally have these as part of a cooked breakfast with bacon, sausages, mushroom, baked beans, egg, grilled tomato and black pudding https://cookpad.com/us/recipes/334453-vickys-scottish-black-pudding-blood-sausage.

A potato scone or tattie scone (tottie scone in some parts of Scotland) 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. These tattie scones (a.k.a. potato pancakes) are at their fluffest best served straight from the griddle, but they do freeze well. Lay the cooked scones in a single layer on a parchment-paperlined baking sheet and let cool completely.

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