They are also quite good hot out of the frying pan in a roll with tomato ketchup. Back home, right beside my old high school there was an Italian Cafe that sold cheap breakfast rolls to the kids. Bacon rolls were always more expensive, so if you wanted your can of juice, a roll and a chocolate bar, you always went for the cheaper option – the Tattie Scone Roll.
The more I think about it, the more I think about the carbs! Potato Scone in a bread roll, I wish I could get away with eating one of those for lunch everyday now.
Tattie Scones
~ makes around 6 triangular Tattie Scones
Recipe adapted from Scottish Teatime Recipes
- 220 grams of cooked floury potatoes
- 14 grams of butter
- 56 grams of flour (you may need more)
- Pinch of salt
Add the rest of the flour using your hands to knead into a dough. It should become fairly stiff and not sticky. (Mine was really sticky and I had to add a lot more flour – probably ending up about double the amount stated in the recipe, so around 100 grams).
Place the dough on a floured surface and roll it out until only a 1/4 inch thick. Either use a knife to slice it into triangles, or use a glass or scone cutter to cut into circles.
Heat a frying pan, if you are going to eat them directly then add a little bit oil (around a tablespoon), if you are making them ahead of time then omit the oil (and add it when reheating). Once the pan is hot add the Potato Scones, cook for around two minutes a side until golden brown. If making ahead of time they will look more like the picture above (i.e. they still look quite pale, because of the flour dusting).
Serve.
I had these Tattie Scones along side a “fry up”, which was rather misnamed as the bacon was grilled, and the egg poached. With a cup of coffee and a glass of fresh orange juice, this sort of brunch is heaven.
