It genuinely surprised me how popular the recipe for these seemed to be … but I guess it’s a good idea for using up leftover mash and also a good ol’ nostalgic Scottish breakfast item isn’t it?
Although I’m giving you the recipe from ‘scratch’, you can absolutely use leftover mash – but just make sure that you season it appropriately with salt & pepper and add some extra butter for good measure! Nothing worse than bland tattie scones!
I have only used approx. 250g of raw potato as you’d be surprised how many potato scones you can get from it! But feel free to scale up as required as they freeze really well ❄️
Ingredients
- 250g raw potato
- 50g salted butter
- dash of cream (optional)
- 135g self raising flour (plus more for dusting and shaping)
- white pepper
Method
1. Peel potato and cook in salted water until soft
2. Mash (or rice) potato, then add salted butter and stir through
3. Mix through flour and white pepper using your hands, and form into a ball of dough
4. Roll out ball of dough on a floured surface and cut into desired shape, approx. 3/4cm thick
5. Fry in a knob of butter – 4/5mins on each side until golden brown
GENERAL GUIDANCE: add approx. half the weight of the potato of flour to the mixture, so a ratio of 2:1, then gradually add a little extra flour if you think it needs it - we want the dough to be light and fluffy but not sticky
