A tattie scone (tottie scone) or potato scone is a regional variant of the savoury griddle scone which is especially popular in Scotland. Many variations of the recipe exist. They generally include liberal quantities of boiled potatoes, butter and salt.
A typical tattie scone is made with mashed potato (potato and butter—no milk is used—with salt to taste) and plain flour is added to make it into a dough which is then rolled out and put on a griddle (Scots: girdle) to cook.[1] Tattie scones contain a small proportion of flour to a large proportion of potatoes: one traditional recipe calls for two ounces of flour and half an ounce of butter to a pound of potatoes.[2]
"Looking like very thin pancakes well browned, but soft, not crisp, and come up warm, in a warm napkin folded like a pocket to hold chestnuts. Scones to be triangular shaped, i.e. a round, cut in quarters. If you wish these scones to be good and light, you must boil the potatoes expressly for them and not let them get cold after boiling, but use as soon as passed through a sieve. Add butter, flour, and salt, but no milk, as the moisture of the potatoes is sufficient. Mix up thoroughly; roll out; shape, cut, and bake on the girdle. Turn them once, to cook both sides."
Tattie scones are traditionally made as circles about 6 inches (15 cm) across and then cut into quarters, or farls. They may also be baked in small rounds.[2] They are generally unleavened and thin. They are traditionally served hot, and cold potato scones are often reheated by toasting or frying. They are often served as part of the full Scottish breakfast with fried eggs, bacon and Lorne sausage. Alternatively, they are eaten in a roll, usually accompanied with either Lorne sausage, bacon, or fried egg. They can also be eaten like a wheat scone with jam and a cup of strong tea.[3]
^"How to cook the perfect tattie scones". The Guardian. Retrieved 9 January 2013.
March 16, 2024
tattie, scone, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, january, 200. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Tattie scone news newspapers books scholar JSTOR January 2008 Learn how and when to remove this template message A tattie scone tottie scone or potato scone is a regional variant of the savoury griddle scone which is especially popular in Scotland Many variations of the recipe exist They generally include liberal quantities of boiled potatoes butter and salt Tattie sconeTattie scones with a vegetable stewAlternative namesPotato sconeTypeGriddle sconePlace of originScotlandMain ingredientsPotatoes salt Contents 1 Preparation 2 Serving 3 See also 4 ReferencesPreparation editA typical tattie scone is made with mashed potato potato and butter no milk is used with salt to taste and plain flour is added to make it into a dough which is then rolled out and put on a griddle Scots girdle to cook 1 Tattie scones contain a small proportion of flour to a large proportion of potatoes one traditional recipe calls for two ounces of flour and half an ounce of butter to a pound of potatoes 2 Looking like very thin pancakes well browned but soft not crisp and come up warm in a warm napkin folded like a pocket to hold chestnuts Scones to be triangular shaped i e a round cut in quarters If you wish these scones to be good and light you must boil the potatoes expressly for them and not let them get cold after boiling but use as soon as passed through a sieve Add butter flour and salt but no milk as the moisture of the potatoes is sufficient Mix up thoroughly roll out shape cut and bake on the girdle Turn them once to cook both sides Lady Clark of Tillypronie The Cookery Book of Lady Clark of Tillypronie 1909 Serving editTattie scones are traditionally made as circles about 6 inches 15 cm across and then cut into quarters or farls They may also be baked in small rounds 2 They are generally unleavened and thin They are traditionally served hot and cold potato scones are often reheated by toasting or frying They are often served as part of the full Scottish breakfast with fried eggs bacon and Lorne sausage Alternatively they are eaten in a roll usually accompanied with either Lorne sausage bacon or fried egg They can also be eaten like a wheat scone with jam and a cup of strong tea 3 nbsp Traditional iron griddle nbsp Scottish full breakfastSee also editStaffordshire oatcake Scone List of British breads Lancashire Potato cake PickertReferences edit nbsp Wikibooks Cookbook has a recipe module on Tattie scone Traditional Scottish Recipes Potato Scone rampantscotland com Retrieved 12 September 2009 a b F Marian McNiell The Scots Kitchen Birlinn ISBN 978 1 84158 873 5 p 231 How to cook the perfect tattie scones The Guardian Retrieved 9 January 2013 Retrieved from https en wikipedia org w index php title Tattie scone amp oldid 1154268348, wikipedia, wiki, book, books, library,
