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- 2 large russet potatoes, peeled and chopped into chunks - 1 cup all-purpose flour, plus additional for dusting - 1 teaspoon baking powder - ½ teaspoon salt - 2 tablespoons unsalted butter, softened to room temperature - 1 tablespoon milk for moistness - 1 tablespoon fresh chives, finely chopped Each serving of Scottish Tattie Scones has about: - Calories: 180 - Protein: 3g - Carbohydrates: 30g - Fat: 6g - Fiber: 2g These scones are not just tasty; they are filling too! You can enjoy them any time of day. Adding chives gives a nice touch of flavor without being too strong. If you want to make them richer, consider mixing in some cheese or other herbs. The key is to have fun with these ingredients! {{ingredient_image_2}} Start by peeling and chopping two large russet potatoes into chunks. Place the chunks in a large pot. Cover the potatoes with cold salted water. Bring the water to a boil over medium-high heat. Cook the potatoes for about 15 to 20 minutes. They should be tender and easy to pierce with a fork. Once done, drain the potatoes and let them cool for a few minutes. After the potatoes cool slightly, mash them in a bowl. Make sure the potatoes are completely smooth. No lumps should remain. Set the mashed potatoes aside to cool fully. In another mixing bowl, combine the cooled mashed potatoes with one cup of all-purpose flour, one teaspoon of baking powder, and half a teaspoon of salt. Add two tablespoons of softened unsalted butter to the mixture. Stir until the dough starts to form. If you want, fold in one tablespoon of finely chopped fresh chives for added flavor. Lightly flour a clean surface and turn the dough onto it. Gently knead the dough for one to two minutes. You want it to come together but stay soft. Avoid over-kneading, as that can make the scones tough. Use a rolling pin to roll the dough to about half an inch thick. Take a cookie cutter or a glass to cut the dough into round scones. You can re-form any leftover scraps to make more scones. Heat a non-stick skillet or griddle over medium heat. Once hot, place the round scones onto the skillet. Cook each scone for about five to six minutes on each side. They should turn a nice golden-brown color. Once cooked, transfer the scones to a wire rack to cool slightly. This helps keep them light and fluffy. To make great mashed potatoes, choose fresh russet potatoes. They are starchy and creamy. Peel and chop them into even chunks. This helps them cook evenly. Always start with cold water in the pot. Salt the water to add flavor. Boil until fork-tender, about 15-20 minutes. Drain well and let them cool. Mash them until smooth. No lumps should remain. Cool them fully before mixing with other ingredients. For perfect scones, don’t over-knead the dough. Knead just until it comes together. A soft, pliable dough is best. Roll it out to a ½-inch thickness. This ensures even cooking. Use a sharp cutter for clean edges. When cooking, keep an eye on the heat. Medium heat gives a nice golden color. Flip them carefully after 5-6 minutes. They should feel light and fluffy when done. Serve your warm scones with butter. It melts beautifully on top. Add fresh chives for color and taste. These scones pair well with soup or salad. Try them for breakfast with eggs. You can also enjoy them alone as a snack. They are delicious, no matter how you choose to serve them! Pro Tips Choose the Right Potatoes: For the best texture, opt for starchy potatoes like russets or maris pipers, as they create a light and fluffy scone. Let the Potatoes Cool: Allow the mashed potatoes to cool completely before mixing with flour to prevent the butter from melting and the dough from becoming too sticky. Monitor Cooking Temperature: Cooking the scones on medium heat ensures they cook evenly without burning, achieving that perfect golden crust. Experiment with Flavors: Feel free to add different herbs, cheese, or spices to the dough for a unique twist on traditional tattie scones. {{image_4}} You can easily add flavor to your tattie scones. Try mixing in fresh herbs like rosemary or thyme. These herbs add a nice touch and taste great. You can also add cheese. Cheddar works well, giving a rich flavor. Just fold in about a cup of shredded cheese when you mix the dough. This makes your scones even tastier. If you need a gluten-free option, you can use gluten-free flour. Replace all-purpose flour with a 1:1 gluten-free blend. Ensure that it has xanthan gum for the right texture. Follow the same recipe steps. Your tattie scones will still be soft and delicious without the gluten. For a sweet twist, you can add sugar or fruit to your scones. Mix in a couple of tablespoons of sugar to the dough for a hint of sweetness. You can also fold in fruit like blueberries or raisins. This gives a fun and fruity flavor that makes your scones perfect for breakfast or snacks. Enjoy these sweet variations with a drizzle of honey or maple syrup. To keep your leftover scones fresh, store them in an airtight container. Place a piece of wax paper or parchment between layers to prevent sticking. Keep them at room temperature for up to two days. If you want to store them longer, the fridge is a good option. Just remember, chilled scones may lose some of their fluffiness. To reheat your scones, use a skillet over low heat. This method warms them gently and keeps them soft. Heat for about 2-3 minutes on each side. You can also use an oven. Preheat it to 350°F (175°C) and warm the scones for 5-10 minutes. This method helps restore that crispy outer layer. If you want to save some scones for later, freezing is a great choice. First, let them cool completely. Then, wrap each scone in plastic wrap, and place them in a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight, then reheat as mentioned above for the best taste. Scottish Tattie Scones come from Scotland. The word "tattie" means potato in Scots. These scones grew from the need to use leftover potatoes. Farmers used simple ingredients they had on hand. Tattie scones became a breakfast staple. They are often served with eggs or bacon. This dish shows the resourcefulness of Scottish cooks. Yes, you can make Tattie Scones ahead of time. Prepare the dough and shape the scones. Place them on a baking tray lined with parchment paper. Cover with plastic wrap and refrigerate. You can store them for up to 24 hours. When ready, cook them as directed. This makes breakfast easy and quick. Tattie Scones differ from regular scones mainly in ingredients. Regular scones often use cream and sugar. They are sweet and flaky. Tattie scones use mashed potatoes and flour. This gives them a soft, hearty texture. They are savory and filling. You can enjoy them with butter or toppings. This blog covered the key steps to make delicious Tattie scones. We talked about the ingredients needed, from basics to tasty extras. You learned how to prepare, mix, shape, and cook your scones perfectly. Tips and tricks help you avoid mistakes and enhance flavor. We explored variations, storage, and answered common questions. Making Tattie scones is fun and rewarding. Try out the different ideas, and enjoy every bite!

Scottish Tattie Scones

Delicious and fluffy potato scones, perfect for breakfast or as a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Scottish
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 large russet potatoes, peeled and chopped into chunks
  • 1 cup all-purpose flour, plus additional for dusting
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 tablespoons unsalted butter, softened to room temperature
  • 1 tablespoon fresh chives, finely chopped (optional for garnish)
  • 1 tablespoon milk for moistness

Instructions
 

  • Begin by placing the peeled and chopped russet potatoes into a large pot. Cover them with cold salted water and bring to a boil over medium-high heat. Cook for approximately 15-20 minutes, or until the potatoes are tender enough to be easily pierced with a fork. Once cooked, drain the potatoes and let them cool for a few minutes.
  • After allowing the potatoes to cool slightly, mash them in a bowl until completely smooth. Ensure they are well-mashed to prevent lumps and then set aside to cool completely.
  • In a separate mixing bowl, combine the cooled mashed potatoes with the all-purpose flour, baking powder, and salt. Incorporate the softened butter into the mixture, stirring until a cohesive dough begins to form.
  • If you are using chives, gently fold them into the dough now for an herbaceous touch that complements the potatoes' flavor.
  • Lightly flour a clean surface and turn the dough onto it. Knead the dough gently for 1-2 minutes, just until it comes together but remains soft and pliable—be careful not to over-knead as this can make the scones tough.
  • Use a rolling pin to roll out the dough to about a ½-inch thickness. With a cookie cutter or a glass, cut the dough into round scones. Re-form any leftover scraps to create additional scones as necessary.
  • Heat a non-stick skillet or griddle over medium heat. Once hot, carefully place the round scones onto the skillet. Cook each scone for about 5-6 minutes on each side, or until they develop a nice golden-brown crust.
  • Once all the scones are cooked, transfer them to a wire rack to cool slightly before serving. This helps keep their texture light and fluffy.

Notes

Serve warm with butter and extra chives for garnish.
Keyword breakfast, potato, scones, Scottish