POTATO SCONES
Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.
Provided by Lindsay O.
Categories Bread Quick Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Heat a lightly greased griddle or cast iron skillet over medium-high heat.
- Mash potatoes with flour, butter, and salt until a stiff dough forms.
- Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
- Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 29 g, Cholesterol 20.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 307.5 mg, Sugar 0.7 g
POTATO SCONES
Make sure you have a griddle for this recipie
Provided by bakingchef15
Time 15m
Yield Makes Pieces
Number Of Ingredients 4
Steps:
- Mash potatoes, add salt and butter and flour to give a stiff mixture.
- Turn out onto floured surface, knead lightly and roll out to a thickness of 1cm (1/2inch).
- Cut into triangles and cook on a hot greased griddle for 4-5 min on each side.
- Serve hot
POTATO SCONES
These scones have a texture similar to that of mashed potatoes. In Scotland, they are cooked on a griddle and served with breakfast. We added some cheese to this recipe to make the scones even more irresistible.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h5m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Bring potatoes to a boil in a pot of lightly salted water. Reduce heat, and simmer until fork tender, 10 to 12 minutes. Drain well.
- While still warm, push potatoes through the large holes of a ricer, or use a potato masher to mash them until smooth (you should have 2 1/2 cups). Stir butter into warm potatoes until combined well. Stir together flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper, then stir into potatoes with a wooden spoon until just combined. Form dough into a ball on a lightly floured work surface. Cover with a dish towel, and let cool for 20 minutes.
- Dust rolling pin and work surface with flour, and roll out dough to an 8-by-10-inch rectangle. Sprinkle half with cheese, and fold to create a 4-by-10-inch rectangle. Gently roll out. With a floured knife, cut dough into four 2 1/2-by-4-inch rectangles, then cut each in half diagonally.
- Heat a griddle or a large cast-iron or non-stick skillet over medium heat, and add 1 teaspoon butter. When it has completely melted and is sizzling, cook 4 scones until golden brown and cheese melts, 3 to 4 minutes per side. Keep scones warm in a 200 degree oven while you cook the remaining dough.
TATTIE SCONES
Serve these scone/griddlecake hybrids with bacon, eggs, and large bibs to catch the drool! (Prep time includes cooking and mashing the potatoes)
Provided by Millereg
Categories Scones
Time 45m
Yield 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat a dry frying pan or griddle over moderate heat.
- Mix together all the ingredients until thoroughly blended.
- Turn the dough onto a floured board and divide into three.
- Roll into a circle about ¼-inch thick.
- Cut each circle into 6 wedges.
- At this point, you may freeze some of the scones they will last for weeks and weeks and weeks in the freezer.
- Sprinkle the hot griddle with flour and bake each circle for about 5 minutes, until the edges begin to brown, turning once to cook both sides.
- For a really tasty variation, use a 50/50 mix of mashed potatoes and mashed rutabagas and/or mashed carrots.
TATTIE SCONES (POTATO SCONES OR POTATO CAKES)
Tattie scones are very much a staple part of the Scottish culinary traditions. They are most often eaten at breakfast time but their versatility means that they can be enjoyed at any time of the day in a variety of different ways. Tattie scones are most often made in triangular or segment shapes but on this occasion, I made circular ones, purely due to the way in which I intended to use them. The photo looked like a pancake and was served for breakfast that time. This is recipe is from Gordon Hamilton.
Provided by diner524
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the peeled and chopped potatoes in to a pot and cover them with boiling water. Bring back to the boil and simmer for around twenty-five minutes until they are soft. Drain them well and return them to the empty pot.
- Add the butter to the potatoes and mash them thoroughly before adding the sieved flour in two or three stages, stirring well with a wooden spoon. When the mixture has come together to form a dough, cover and allow to cool.
- Lightly flour a chopping board or clean surface and if making circular tattie scones as I have done, separate the dough in to three pieces before forming each in to a ball and rolling out to a thickness of approximately 1/4". If traditional shaped tattie scones are required, simply roll out the whole piece of dough and cut in to the required shapes.
- Add a little vegetable oil to a non-stick frying-pan and bring it up to a medium heat before adding the tattie scones. Ensure that the heat is not too high or the scones will brown on the outside while still being raw and unpalatable on the inside. The tattie scones should take around three minutes on each side to cook and nicely brown.
- When the scones are ready, they can either be eaten straight from the pan, allowed to cool and enjoyed with such as butter or jam, or even re-heated at a later time as part of perhaps a traditional Scottish breakfast. They should easily keep for two or three days in an airtight container or in the refrigerator.
More about "tattie scones recipes"
TRADITIONAL SCOTTISH TATTIE SCONE RECIPE - SCOTTISH SCRAN
From scottishscran.com
4.4/5 (33)Total Time 50 minsCategory Savoury RecipesCalories 92 per serving
- Peel and boil potatoes, or boil with skins on and remove after. Use similar sized potatoes or cut to the smallest size.
- Add in room temperature butter and mash into the potato. If you have a potato ricer you can use this instead and then mix the butter in.
- Add the flour a few tablespoons at a time until it forms a stiff dough. You may not need to use all of it.
EASY TRADITIONAL SCOTTISH POTATO SCONES/TATTIE …
From larderlove.com
MICHAEL PICKEN'S TATTIE SCONES RECIPE - HOUSE & HOME
From houseandhome.com
TATTIE SCONE RECIPE - SCOTTISH POTATO SCONES | MIDWEST …
From midwestmodernmomma.com
POTATO SCONES RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
TATTIE SCONES | CANADIAN LIVING
From canadianliving.com
TRADITIONAL SCOTTISH RECIPE: POTATO SCONES - SCOTSMAN …
From foodanddrink.scotsman.com
TATTIE SCONES RECIPE - BBC FOOD
From bbc.co.uk
Servings 24Category Brunch
TRADITIONAL SCOTTISH TATTIE SCONES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (197)Category Breakfast, Brunch, Side Dish, BreadAuthor Elaine LemmCalories 144 per serving
SCOTTISH TATTIE SCONE RECIPE – HOW TO MAKE POTATO SCONES
From pinterest.com
TATTIE SCONES - BAKING WITH GRANNY
From bakingwithgranny.co.uk
TATTIE SCONES RECIPE : SBS FOOD
From sbs.com.au
TATTIE SCONE - WIKIPEDIA
From en.wikipedia.org
SCOTTISH SCONES RECIPE EASY | DEPORECIPE.CO
From deporecipe.co
TATTIE SCONES RECIPE : TOP PICKED FROM OUR EXPERTS - RECIPESCHOICE
From recipeschoice.com
SWEET POTATO-RAISIN SCONES - TEATIME MAGAZINE
From teatimemagazine.com
FROM TATTIE SCONES TO TAHINI FUDGE: EIGHT DELICIOUS NEW RECIPES …
From theguardian.com
TRADITIONAL SCOTTISH TATTIE SCONE RECIPE - SCOTTISH SCRAN
From staging.scottishscran.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #5-ingredients-or-less #breads #breakfast #lunch #eggs-dairy #potatoes #vegetables #easy #european #heirloom-historical #holiday-event #kid-friendly #vegetarian #scottish #grains #freezer #stove-top #dietary #christmas #new-years #scones #oamc-freezer-make-ahead #inexpensive #quick-breads #pasta-rice-and-grains #equipment #number-of-servings
You'll also love