Scottish Tattie Scones

For the last day of Breakfast, I have another one from scotland. These are called Tattie Scones. I adapted this from here, where the writer writes so eloquently about these buttery scones, mostly made with leftover mashed potatoes. These are also known as fadge or farls in Ireland, and it is more like a flatbread than a fluffy teatime scone, and cooked fast on a hot griddle.

When making in less amount of potatoes, these are best cooked in butter, else you can make it in oil. However I made it in butter and it was so delicious, surely something that's worth making it again. I made this for Konda's brunch time before she was leaving for her classes. I enjoyed some myself and will surely repeat this again. 

I know I am delayed, somehow I end up procrastinating on Fridays. Saturday was spent working on the site and Sunday seems to simply fly. Anyway, I somehow managed on the pretext of making Konda's Brunch. Do enjoy by indulging in these scones.



Scottish Tattie Scones

Potatoes boiled and mashed - 1 cup
Salted Butter - 2 tbsp
All purpose flour - 2 tbsp
Salt to taste
Pepper to taste

How to make the scones

MW the potatoes for 6 mins, soak and peel the skin. When it is still hot, mash it along with butter with a fork. Add all purpose flour and make a thick batter.

Heat a nonstick pan with butter and pat down the batter into a circle. Place it on the hot griddle and cook on both sides.

Slice it into triangles and serve immediately.



Comments

Post a Comment

Popular posts from this blog

Chocolate Truffles with Kahlua - Project Lavonne

Image
I read somewhere.."I would rather do nothing and be happy than do something I know I don't love " . ......and I am sooooo loving this. I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever.. I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across  Lavonne Baking Academy .....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone. After...
Read more

Raspberry Freezer Jam

Image
 Raspberry Freezer Jam This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain.... In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never ...
Read more

Roasted Beets

This recipe is Elimination-Diet friendly.  The downside of beets is that they take a long time to cook.  The upside of beets is that they're delicious either hot or cold, so they're great in a packed lunch, and throw needed vitamin C and fiber into your diet.  Roasted beets are worth it, since they're much more flavorful and toothsome than canned varieties, and less expensive. If the beets come with greens, you can cook them up like swiss chard.  I would make the greens the first night, roast the beets during dinner, and eat the beets the next day.   Ingredients: 4-6 beets 1/4 cup olive oil 14 cup balsamic vinegar (optional) Recipe: Preheat oven to 400 degrees Fahrenheit Peeling beets is just like peeling potatoes, but messier.  Beet juice will stain a lot of surfaces, including countertops, hands, and fabrics.  It's easiest to just station yourself at the sink with a little water running (or a bowl of water if you're in a drought stat...
Read more