Tattie Scones

Mille® 's Note:

Serve these scone/griddlecake hybrids with bacon, eggs, and large bibs to catch the drool! (Prep time includes cooking and mashing the potatoes)

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 cup warm mashed potatoes
• 1⁄3; cup unsalted butter , melted
• salt , to taste
• ½ cup plain flour

Directions:

1. Preheat a dry frying pan or griddle over moderate heat.
2. Mix together all the ingredients until thoroughly blended.
3. Turn the dough onto a floured board and divide into three.
4. Roll into a circle about ¼-inch thick.
5. Cut each circle into 6 wedges.
6. At this point, you may freeze some of the scones – they will last for weeks and weeks and weeks in the freezer.
7. Sprinkle the hot griddle with flour and bake each circle for about 5 minutes, until the edges begin to brown, turning once to cook both sides.
8. For a really tasty variation, use a 50/50 mix of mashed potatoes and mashed rutabagas and/or mashed carrots.

Reviews

[MAMASARAH]

Yummy, Yummy, Yummy. these were so good. We've recently gone gluten free so I "de-gluten-ized" your recipe with a white cornflour sub. for the plain flour. next time I think I'll add some onion powder in with the flour for a little different taist. Thanks for the wonderful post :)

[Chef #570804 Halifax Liz]

I was weaned on these scones, except my mother called it "slim bread" which is a Northern Ireland name. Anyway, this is a good basic recipes. Needless to say they need lots of butter, or whatever you choose. Try frying them alongside your bacon and eggs on a Sun. morning - not healthy but tasty. WE have to be sinful sometimes.

[RonaNZ]

Great way to use up left-over mashed potato and an essential ingredient for the best weekend breakfast (bacon, eggs, sausage, baked beans, black pudding and tattie scone) Now all I need to do is find a good black pudding in Auckland! These potato scones are a bit softer than the ones you buy in Scotland. I used to put the bought ones in the toaster but I think you would have to add more flour to be able to do that. I can't comment on reheating frozen ones since none of mine made it to the freezer. We ate them all!