Making your own potato scones is a great way to use up potatoes, freeze the prepared tattie scones and you’ll have breakfast sorted for weeks! These potato scones are a perfect pairing with Scottish Square Sausage.
- 500 grams floury potatoes (maris piper or king edward)
- 2 tablespoons salted butter
- 1/2 teaspoon sea salt
- Pinch white pepper
- 100 grams plain flour
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Peel and quarter the potatoes. Place the potatoes in a large pan of water, season generously with sea salt and bring to the boil. Once boiling, reduce the heat a little and simmer for 15-18 minutes or until tender.
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Drain off the water and return the cooked potatoes to the pan over the lowest possible heat. Add the butter, sea salt and white pepper and mash until smooth.
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Add the plain flour, 1/3 at a time and mix well through the potatoes until fully incorporated and the mixture becomes dough-like and easy to handle.
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Take a handful of the mixture and roll into rounds on a floured work surface to a thickness of around 1/2 inch or 1cm. Cut the round into 4 equal slices and prick each slice with a fork.
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Heat a lightly greased heavy frying pan over a medium heat. Place the prepared potato scones into the pan and cook for 4-5 minutes, turning as necessary until cooked through and golden on each side.
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As the potato scones cook, set them aside on a plate and repeat the process with the remaining dough. When all the potato scones are cooked, allow them to cool completely, cover and store in the fridge for up to 2 days or freeze for up to 1 month.
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To fry your potato scones: Heat 1 tablespoon vegetable oil in a frying pan over a high heat. Fry the potato scones for 2-3 minutes, turning often until golden and crispy. Serve with a full Scottish breakfast!
If you like this potato scones recipe, you might be interested in buying my book: The Takeaway Secret (2nd edition) is packed full of over 120 takeaway & fast-food recipes and is available to buy in kindle or paperback form here.
Kenny
Haven’t tried your recipte yet but it looks good. I’m out in China for a while, and missing making – and eating – my own homebaked bread. Besides – I don’t have an oven! Expecting my family to join us soon and they will be delighted to be served tattle scones in Beijing!
Thanks!
Thanks Pauline! Lucky you, I hope you’re getting a chance to enjoy lots of tasty dishes over there in China! Do let me know how the tattie scones go down in Beijing!
Hi Kenny
The tattie scones went down a treat. I didn’t have scales but we got there! I’ve probably made a rod for my own back now – shop ones a poor substitute!
Loving the Chinese food, although as a (near) vegetarian that limits choice – but plenty still to go on.
Must get your book. I love cooking but I don’t do complicated.
Thanks so much Pauline! I’m so glad the potato scones went down well! I’m with you on the complicated cooking, minimum effort > maximum satisfaction as the saying goes!