Tattie Scones
"Serve these scone/griddlecake hybrids with bacon, eggs, and large bibs to catch the drool! (Prep time includes cooking and mashing the potatoes)"
photo by Spencer Alexander
- Ready In:
- 45mins
- Ingredients:
- 4
- Serves:
-
6-12
ingredients
- 1 cup warm mashed potatoes
- 1⁄3 cup unsalted butter, melted
- salt, to taste
- 1⁄2 cup plain flour
directions
- Preheat a dry frying pan or griddle over moderate heat.
- Mix together all the ingredients until thoroughly blended.
- Turn the dough onto a floured board and divide into three.
- Roll into a circle about ¼-inch thick.
- Cut each circle into 6 wedges.
- At this point, you may freeze some of the scones – they will last for weeks and weeks and weeks in the freezer.
- 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.
- For a really tasty variation, use a 50/50 mix of mashed potatoes and mashed rutabagas and/or mashed carrots.
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Reviews
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instead of butter use bacon fat. makes for a yummier taste -
This was a good recipe! Tattie scones are definitely never dry! I added a little more flour to the mixture, just a touch, and cooked them in a little olive oil instead of flour. They turned out great and were delicious with baked beans and eggs.
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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 :) -
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. -
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!
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Tweaks
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This was a good recipe! Tattie scones are definitely never dry! I added a little more flour to the mixture, just a touch, and cooked them in a little olive oil instead of flour. They turned out great and were delicious with baked beans and eggs.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
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Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
