Tattie Scone a.k.a. Potato Scone
Ingredients
- 1 pound cooked mashed potatoes fresh cooked and still warm better than cold.
- 1/2 to 1 cup flour **
- 1/4 stick butter (approximately) (1oz/25g)
- salt & pepper to taste
- OPTIONAL: diced scallions, diced ham, shredded cheese, onion granuals, garlic granuals
Instructions
- The key is to use warm mashed potatoes, don't add any extra milk than what you would in your regular mashed potatoes, and i would even hesitate using too much extra butter than what you would in your mashed potatoes.
- You'll add flour in gradually until the potatoes start to bind in a ball as you mix it with a spoon.
- Once your potatoes are a non-sticky mound, you could add your 'extras', like scallions or shredded cheese, or diced ham.
- Flour your surface and your rolling pin and then roll out small balls of the potato dough to a flat circle.
- Prick the flat cake with a fork, this will make them fluff a bit more (which is how i like them!)
- Make sure your frying pan or flat griddle is on high heat and add a little oil to the pan. I flour my spatula tip before trying to pick the potato cake up from the counter.
- Fry on each side until nice and dark golden brown. You can press on the cake once flipped to flatten a bit more and cook the gooey middle to your liking.
- Serve with butter, or even nice with a little real maple syrup (although not traditional).... And to be truly a modern day Scot, must enjoy with a morning glass of Irn Bru! Enjoy!
Notes
** FLOUR - I used self-rising, but if using all-purpose flour, add 1/4 tsp salt and 1 Tablespoon baking powder per cup of flour. (thanks to reader Kay for that tip!!)