Tatty Scones

Hope everyone had a good Burns Night. We celebrated last night with a Burns Supper – classic haggis, neeps (mashed turnips) and tatties (mashed potatoes). As always, we made way too much of the mashed potatoes, so my husband has been frying up the leftovers as tasty ‘tatty scones’ for breakfast. Here’s how he does it.

Ingredients

  • 500g mashed potatoes
  • 125g plain flour (gluten free, if required)
  • 25g softened butter

Directions

Mix all the ingredients together well until you have a crumble like consistency. If your butter is too cold, give it a couple of seconds in the microwaved to warm/soften it up, but don’t let it fully melt.

Use your hands to bring it all together into a dough, and work it a little with your hands to keep the butter warm.

Split the mixture in half, and roll/press it into a disc about 20cm across and 5mm thick. Cut each disc in to 8 equal wedges.

Heat a little vegetable oil in a large, flat frying pan and fry the wedges on each side. For eating straight away, fry for 2-3 minutes each side until crispy and warmed through. To eat later, fry for 2 minutes each side and then fry for another minute to crisp them up when ready to eat.

This morning we had our tatty scones with some fried eggs, but they also go well with full Scottish cooked breakfast. Or just as a snack. How do you like your tatty scones?

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