Potato (Tattie)Scone

img_4047As the Christmas holiday approaches and guests start arriving to enjoy the festivities. Thoughts start to turn to feeding all of those lovely people. Here is a quick recipe for Potato scones that can be made with your left over potato from dinner and served to your friends and family at breakfast.

You can also freeze these after you have browned them under the grill or lightly fried. Which means you can make a batch well in advance ready to remove from the freezer when needed. Defrost and reheat by warming through in the oven when needed.



225gboiled and mashed potatoes
65g flour
3 tablespoons melted butter
Half teaspoon salt

Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick (about the thickness of a pound coin). Roll into six inch circles and then cut into quarters. Lightly brown them under a hot grill or fry in a lightly greased frying pan. Cook each side for about three minutes or until golden brown.

If you are freezing the scones cut triangles of greaseproof paper and use to separate the scones to prevent them sticking together in the freezer. Defrost and warm through in the oven.

Serve as part of a full English (Scottish) breakfast or as a base for your scrambled or poached eggs. They can even be added to a bread roll and topped with sausage or bacon.