The best things in life are often the simplest. These wise words certainly apply to my recipe this week. There aren’t many dishes more straightforward than a tattie scone. Just 3 ingredients, plus some oil to cook them in, and that’s it.
The tattie (potato) scone is synonymous with Scotland. Just about every self-respecting baker makes his or her own, and no supermarket bakery aisle is complete without them. The scones are a good way of using up leftover boiled potato which is mashed and bound with wheat flour, but gluten-free works fine. Tattie scones are usually quite thin, but I make mine a bit thicker (about 1cm) as I find the mixture easier to work with. Eat them warm as part of a savoury meal (often served as part of a hearty breakfast) or as a snack spread with butter and jam. The scones make a great alternative to bread as an accompaniment to a soup or stew as they are perfect for mopping up gravy or a sauce.
I dug up the last of my home-grown potatoes this week, and decided that there was no better way to enjoy them, than by making up a batch of my own scones. I’ve been growing the same main crop variety (Pink Fir Apple) for a few years now, and haven’t found any other to rival it in texture or flavour. The potatoes are pink-skinned and can be very knobbly indeed. The flesh is creamy-yellow in colour, sometimes flecked or ringed with pink, and when cooked, it becomes dry and floury in texture. The flavour is slightly sweet and earthy. Pink Fir Apples potatoes are perfect for crushed or mashed potato. and also roast well. They can be cooked and eaten peeled or unpeeled.
Here’s my recipe.
- 400g main crop potatoes
- 1 tsp salt
- 40g gluten-free self-raising flour blend (such as Dove’s Farm)
- Vegetable oil for frying
- Peel the potatoes thinly, cut into small pieces, and place in a saucepan. Cover with water and add half the salt. Bring to the boil and cook for 8-10 minutes or until completely tender. Drain well through a colander or strainer, and leave to air-dry for 10 minutes.
- Return the potatoes to the saucepan and mash finely with a potato masher. If you have a ricer, use this to achieve a super-smooth texture.
- While the mash is still fairly hot, add the remaining salt and sift the flour on top. Gently work the ingredients together to make a pliable dough.
- Turn the dough on to a lightly floured work surface and roll to form a round about 18cm diameter – roll to 20cm for slightly thinner scones. Cut into 6 triangular wedges.
- Brush a large frying pan or flat griddle pan generously with oil and heat until hot. Cook the scones for 2-3 minutes on each side until lightly golden. Drain and serve warm. You can reheat the scones successfully, by either popping them in the frying pan again or under the grill to lightly toast them.