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Monday, February 19, 2018

Potato Scones

These potato scones aka tattie scones come from Scotland and are a variation to the griddle scone. They have nothing to do with the English tea time baked scones most are familiar with. These unleavened scones are made with liberal quantities of boiled or left over mashed potatoes and butter combined with enough flour to bind. They are then rolled out into about 5 mm thick circles or further cut into quarters and are cooked on a griddle. 

These scones are served warm as a part of a full Scottish breakfast or eaten as a roll with fillings. Alternatively, it is eaten with jam and tea like a baked scone. Potato scones contain a small portion of flour to a large portion of potatoes according to traditional recipes. However I noticed many home cooks mentioning to add the flour until all the ingredients come together which sounds more sensible when rolling out the dough. I used less butter than the recipes mentioned. They tasted like potato rotis made with flour and Indians would enjoy it with a spicy side dish to go with.
 
Ingredients: (Yield 8 scones)
1 cup peeled, boiled and mashed potato 
1 tbsp. butter
Salt to taste
All purpose flour as needed (I used more than 1/2 cup.)

Method: 
*  Greasing palms with oil would help if the dough is going to be prepared manually. Combine potato, salt and butter in a mixing bowl and mash together. Add flour to the mixture in small increments and mix, until the mixture holds together without sticking to your hands and the dough is easy to roll. 
* The scones can be either circular or triangular shaped ones. If rolling out into circles, divide the dough into 8 portions and roll out into about 5 mm thick, 5 inched circles, dusting the work surface with flour. 
For triangular ones, divide the dough into two portions. Roll out one portion into a big circle and quarter them using a knife. Repeat it with the remaining dough.
* Heat a griddle or non stick shallow pan on medium flame and spray with some oil. Toast each rolled out piece, flipping once or twice until brown spots appear on both sides. Serve them warm. bmlogo
This goes to Blogging marathon #85, under the theme 'Breakfast Recipes'. Check out the page to read what other marathoners are cooking.

Comments

12 comments:

Srivalli said...

I enjoyed these when I had made it for the international BM, it was amazing how similar it tasted to our dish and how we can enjoy it in different forms..very nicely done Suma.

Priya Suresh said...

Potato scones sounds fabulous, and am sure these scones will definitely fill some hungry tummies.

Harini R said...

As you mentioned, this sounds very close to the aloo roti which we make and definitely goes well with any of our spicy gravies!

Ritu Tangri said...

This potato scone seems to be a new avatar of our very own potato paratha.

Mayuri Patel said...

That's an interesting recipe of scones. Definitely different from the kind I know.

Usha said...


In the first photo, the top down view, potato scones look just like out bobattlu. I once made potato bread and the bread was so soft. Assuming even these scones were very soft and melt in the mouth kind.

Sandhya Ramakrishnan said...

That is such a different dish and looks so much similar to our paratha. They have come out so good and the texture looks great!

Sapana Behl said...

Those potato scones look so simple yet so delicious.

Priya Srinivasan said...

I remember making these for one of our mega BM's, looks pretty. I would love to enjoy them with a spicy filling!!! perfect for breakfast!

Bhawana Singh said...

These scones are looking perfect and very tempting. Surely taste would be awesome.

Chef Mireille said...

this has been on my to do list for so long - looks so soft and fluffy

Suja Ram said...

Thats an interesting recipe, never thought a Scone could be made so well without any leavening agent. Looks so nice