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

Vickys Scottish Tattie Scones, GF DF EF SF NF. Great recipe for Vickys Scottish Tattie Scones, GF DF EF SF NF. Crunchy on the outside, soft inside. Crunchy on the outside, soft inside.

Traditionally stovies were a Scottish peasants food and were made with only potato, onion and beef drippings, which were the normal leftovers or scrapings from other meals. As time has moved on, people have added. Great recipe for Vickys Scottish Fried Herring in Oatmeal, GF DF EF SF NF. You can have Vickys Scottish Tattie Scones, GF DF EF SF NF using 6 ingredients and 11 steps. Here is how you cook it.

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

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

A typical Scottish supper for us that live by the coast. Great recipe for Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF. This is my updated version of this dish made the way my family enjoy it. Initially, 'Skink' referred to a type of broth made with the scrapings of beef from the front legs of cattle.

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.

Hard times in the North East of. Great recipe for Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF. 'Lees' Chocolate Macaroons are one of our most popular Scottish confectionery aside from tablet. See great recipes for Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF too! Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. Great recipe for Vickys Scottish Cranachan, GF DF EF SF NF.

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