Scottish Tattie potato scones

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     Today, I'll share a new recipe of scones with you. A Scottish specialty called "Tattie Scones", they may be familiar to you if you have British origins. These ones have nothing to do with the British little "breads" made of flour, butter and eggs and sometimes raisins. Their ingredients are very similar to the Lefse, Norwegian potato crêpes like that. They only require potato, flour and plant-based margarine (or butter possibly), so they're vegan! 

   I prepared these Tattie Scones for a food challenge I'm taking part to for the first time. The rules are : each edition, the food blogger that got the most votes for his/her recipe is named new organizer and pick a new theme. Each participant is linked to another one after a draw and each one has to assign a secret ingredient to his/her "partner" to make things a little more difficult.



    And things got harder because when the new theme was revealed - British cuisine - I signed right away because I am a fan of Anglo-saxon cooking and especially desserts so I was really thinking about something sweet! But my "partner" gave me the potatoes as the secret ingredient... Bloody Hell! (I gave her the rhubarb, because I love it!)



    After a long research - and after having put away baked potatoes and all the comfort Winter dishes - I finally stumbled upon this Scottish potato scones recipe! I have been to Scotland about 15 years ago but I had never heard of these and what a nice dedication to James Bond who's Scottish himself. And now, you're wondering why I'm taking about 007... The food challenge and the theme was brought as a secret mission on Her Majesty's Service, that's why ;-)

     These scones pleased me because they are easy to prepare and you don't taste the potato. And if you do, it's very subtle and not disturbing at all. However, I added some sugar to the scones batter and I can tell you I had 2 or 3, just like that, while cooking the other ones and they were good! With some marmalade, jam or palm oil free chocolate-hazelnut spread.


   If you have some unsalted mashed potatoes leftovers it's also a good way of recycling them, or just to change from your usual breakfast or brunch. I just advise you to prepare them ahead because you have to count the cooking of the potatoes. So make them the evening before, store them in the fridge and just reheat them in an ungreased frying pan or a few minutes in the oven (no microwaves!). You can also eat them at room temperature if you take them out of the fridge long enough before enjoying them. 

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Scottish Tattie potato scones


Prep time : 15 min
Rest time : 10 min
Cooking : 25 min + 20 min
Serving : about 16 scones (2 to 3 people)



- 1 large tender flesh potato (about 215 g / 7,58 oz)
- 25 g / 0,88 oz plant-based margarine (or butter)
- 1 large pinch of salt
- 2 to 3 tsp organic whole cane sugar (optional)
- 80 g (2,82 oz / 1/2 cup) flour (+ some to dust the work surface)

• Steam or cook the potato(es) in unsalted boiling water for 20 to 25 minutes. Once cooled down, peal it, cut it in pieces and mash it so to have a smooth purée. Then, pour it in a mixing bowl.

• Add the margarine/butter cut in pieces, the salt and the sugar and mix well with your hands or a wooden spoon.

• Add the flour in two times and mix well between them. You should be able to make a non-sticky ball of dough, if not, add a little flour. 

• On a floured work surface, knead the dough for 1 to 2 minutes folding it onto itself. 

• Divided the ball of dough in 4 pieces. Roll it down with a floured rolling pin to make an approximate 15 cm/2 inches diameter and 5 mm/0,19 inches thick disk. If you cannot shape a disk, that's not a big deal. 

 

• Cut the disk of dough in 4 pieces with a pizza or ravioli cutter. 

• In a greased frying pan, cook the scones 3 to 4 minutes. You should flip them when an air pocket forms itself but I advise you to watch the cooking, I flipped some scones before it happened, the scones should be golden when ready. Cook the other side for 1 to 2 minutes. 

• Proceed the same way for the other scones. You can prepare all the scones at the same time and then cook them or cook four of them while preparing the next 4, but watch the cooking closely or they could burn.

• Enjoy these Scottish scones for breakfast or tea time, with your favorite drink and the garnish of your choice : jam, raw jam (like this one), marmalade, chocolate spread, malted chocolate, lemon curd or even pink grapefruit curd (like this)...

God Save The Queen!

 

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