It was my Glaswegian friend Yvonne who introduced me to potato scones or 'tattie' scones as the Scots call them. There are no shortage of people with Scottish ties living in Western Australia and we even have our version of Highland Gathering here every year. After all, Perth was named after the city in central Scotland beside the River Tay. 'Tattie' scones are easy to make with three simple ingredients - boiled potatoes, flour and butter. Cooked in a hot dry pan until golden brown on both sides, they pair beautifully with scramble eggs for a hearty breakfast (plus smoked salmon or bacon, tomatoes, mushrooms, etc. if you like). Add chopped chives or grated cheese to the scone dough for extra flavour and you would love them even more. A brilliant way of using up leftover mashed potatoes. Make plenty and freeze them in zip-close bags for a savoury snack any time of the day. Reheat on a greased frying pan.
Serves 2
- 450g /1lb floury potatoes, cooked, peeled and mashed*
- 2 tablespoons butter, melted
- ¼ teaspoon salt
- 100g / 3½oz plain flour, plus extra for flouring work surface
- ¼ teaspoon baking powder
- 2 tablespoons chopped chives (optional)
- 2 tablespoons grated cheddar cheese (optional)
METHOD
- Place mashed potatoes in a large bowl. Add butter, salt, flour and baking powder. Combine with a wooden spoon to form a stiff mixture. Add chopped chives and grated cheese, if using.
- Turn mixture out onto floured work surface. Shape the mixture with your hands into a large ball.
- Cut the dough in half with a pastry cutter. Shape them into 2 smaller balls.
- Flatten each ball with your hand to form a round piece of dough about 18cm / 5" in diameter with a thickness of 1 cm / ½". Cut each round across the centre into 4 equal wedges.
- Cook, 4 wedges at a time, on a dry frying pan over medium heat for 3-4 minutes on each side until golden brown.
- Serve warm.
*For best results, use floury or starchy potatoes that are suitable for mashing, as opposed to waxy potatoes.
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