Vickys Scottish Tattie Scones, GF DF EF SF NF. No Scottish breakfast is complete without tattie scones (tattie is a familiar term for potatoes). These are not like traditional British scones, but more There are many Scottish recipes for tattie scones, but this is a favorite. Some argue that tattie scones should not include egg, but adding the egg helps.
They're great for breakfast with eggs, or as a side dish for pretty much any dinner. Последние твиты от Tattie Scones (@TattieScones).
Like tattie scones we are Scottish and unpretentious.
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You can have Vickys Scottish Tattie Scones, GF DF EF SF NF using 6 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Vickys Scottish Tattie Scones, GF DF EF SF NF
- You need 675 grams of floury potatoes such as Maris Piper, skin left on.
- Prepare 50 grams of sunflower spread / butter.
- You need 150 grams of gluten-free / plain all-purpose flour.
- You need 3 tbsp of oil.
- It's 1/2 tsp of baking powder.
- Prepare 1 of salt & pepper.
Vickys Apple Scones, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Apple Scones, GF DF EF SF NF. These scones make use of any apples going soft in the fruit bowl! Tattie scones: No Scottish breakfast is complete without them.
Vickys Scottish Tattie Scones, GF DF EF SF NF step by step
- Cook the potatoes in a large pan of boiling salted water for 25 minutes or until tender.
- Drain, cool until you can handle them then peel them (cooking them this way seems to keep them drier inside).
- Mash them with the sunflower spread until smooth.
- Add the flour and baking powder to the mash, season with salt and pepper and start to mix in with a spoon.
- Flour a surface and bring the dough together properly with your hands. On the floured surface pat the dough out so it's around 1/4 inch thick.
- Cut the dough by quartering into rough rectangles, then slice those in half corner to corner to make triangles.
- Heat half of the oil in a frying pan on a medium heat.
- Useing a fish slice to pick up the tattie scones, add 2 of them to the pan and fry for 2 minutes on each side until golden.
- Drain on kitchen paper and heat the remaining oil. Fry off the rest of the scones.
- These can be frozen after cooking. Defrost and refry until warmed through.
- We would normally have these as part of a cooked breakfast with bacon, sausages, mushroom, baked beans, egg, grilled tomato and black pudding https://cookpad.com/us/recipes/334453-vickys-scottish-black-pudding-blood-sausage.
Americans have the hash brown, and we Scots have the tattie scone. Taters or tatties both refer to potatoes—the usage depends on which side of the Atlantic you hail from. This recipe requires very few ingredients and is suitable for. The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence recommends adding some grated cheddar cheese to a potato scones recipe and serving them with a bowl of broth or lentil soup for lunch. Nearly the weekend. nothing beats a full Scottish breakfast get your potato scone orders in.