Homemade Tattie Scones

Prep time: 5 mins

Cooking time: 60 mins

Serves: 8

ingredients

550g of potatoes (floury potatoes)
200g of flour
70g of butter, melted
Salt & pepper to taste

Method

1. Begin by placing the potatoes in a large saucepan filled with water, then bring it to the boil. Once the water is boiling, stir in 1 tablespoon of salt and allow the
   potatoes to cook for 30 minutes or until you can easily pierce with a fork.
2. While the potatoes are still warm, carefully peel off the skins. To avoid burning your fingers, keep a bowl of cold water nearby, the skins should slide off effortlessly.
3. Mash the potatoes until smooth, then add the melted butter and salt, and pepper to taste. Gently mix with a spatula until fully combined.
4. Incorporate the flour and stir until you achieve a soft dough. If the dough appears too soft and doesn’t hold together, add a bit more flour.
5. Knead the dough briefly until smooth, then transfer it to a well-floured surface. Divide the dough into two equal pieces, rolling each out to form circles approximately 20 cm in diameter and 5 mm thick. Cut each circle into quarters, resulting in 8 even-sized triangles.
6. Preheat a non-stick frying pan and carefully place the potato triangles into the hot pan.
7. Allow the tattie scones to cook, checking the underside every few minutes. Once it has a nice colour, flip them over to cook the other side.
8. When both sides of the tattie scones are nice coloured, remove them from the heat and serve immediately or let them cool on a wire rack before reheating later as needed.
9. Enjoy them warm with a generous spread of butter and stacked high in a roll with your favourite Simon Howie breakfast products. I’m thinking bacon, black pudding, haggis and Square Sausage of course!