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Tattie Scones

Tattie Scones — a flatbread recipe, 4 ingredients.

Flatbread

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 kg floury potatoes (e.g. Yukon gold)
  • Butter
  • Salt and pepper
  • Flour
Make it lactose-friendly
  • Butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cook potatoes in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.
  2. Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.
  3. When the potatoes are cold, stir in flour and a little more melted butter to make a smooth dough. Roll out to a thickness of about 5 mm, and cut into 3-inch (7.5 cm) wedges.
  4. Cook in a lightly-buttered frying pan until golden, about 1–2 minutes a side.
  5. Serve the potato scones right away with cold butter to spread on top, or store them in the fridge until you want to use them, reheating them in a well-buttered frying pan.
  6. Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0