The tattie scone, or potato scone, is an old-fashioned Scottish flatbread which was originally made in crofts on a griddle hung over a fire. A griddle is a metal (usually iron) plate with a hooped handle, which would be hooked over an open fire and used for baking. Modern stove-top griddles are generally cast iron. Now most tattie scones are somewhat thin pancake-like affairs… but not this one. This is one is designed more for the person who wants to make a sandwich of some sort, perhaps a bacon sandwich, as an alternative to English muffins. Honestly they are just as good spread with butter and jam.
The potatoes should be used when still hot, or even warm. Use afloury (or mealy) variety of potato – in Canada that means common varieties such as Russet and Yukon, or more specialized potatoes like Irish Cobbler.
Ingredients
350g potatoes
2 eggs
50g butter, softened
1 tsp salt
1 tsp baking powder
250g plain flour
① Boil the potatoes in salt water, when cooked, set them aside to allow them to dry. These can be cooked the day before, or at least a couple of hours.
② Finely mash the potatoes into a bowl, and then add in the eggs, butter, salt, baking powder and flour. Mix the ingredients together to create a dough and then tip onto a floured surface, shaping a disc about 2cm in thickness. Cut the dough into a series of good sized portions (I did six).
③ Using butter, cook the scones on a heavy griddle on medium heat, for 4-5 minutes per side.
