Mr T is Scottish- well, he was born in a place called Falkirk, but can’t even fake an “auch aye” these days. Nor does he like whisky.
There are some things from his heritage that remain constant- one of these is potato, or tattie scones.
To call these little pieces of comfort “scones” is a misnomer. They don’t look anything like what you’d have at tea with jam and cream. For a start, they’re flat. They’re a little like a pikelet- or a blini- but rather than the batter being dropped into the pan, the dough is rolled flat and cut into the desired shapes.
We have them with smoked salmon, sour cream and a little dill (although it was raining too hard for me to venture into the herb garden for that yesterday morning) for breakfast each Christmas. We have the leftovers with unsalted, sinfully creamy, real butter.
Here’s how it’s done.
What you need…
Just 3 things:
About 250g of mashed potato
1 tablespoon butter
about ½ cup of plain flour
…oh, and some salt and pepper…
What you do with it…
While the spuds are still warm, stir in the butter, and the seasoning. Knead in as much flour as the potato will take to become a pliable dough.
Roll the dough out thinly and cut into rounds or triangles. Prick the surface with a fork.
Heat a heavy based frying pan, brush the surface with a little oil, and cook the scones in batches for about 3 minutes on each side, or until golden brown.
Serve immediately with extra butter…or smoked salmon & sour cream.