Yesterday, I was talking to a friend who I consider a soul sister about Scottish food (something she’s familiar with). I was asking her about a recipe unrelated to this (which I may share later in the week) but it ended up inspiring me to make Scottish Tattie Scones! Almost like the potato pancakes I am familiar with. They are traditionally (or so I have read) served as part of breakfast alongside other things such as bacon, eggs and other flour or oat based scones.
You will need:
*4 Russet Potatoes (I used 5 large red potatoes)
*1/2 cup flour plus extra for shaping, etc
*1/4 stick of room temperature butter (plus more for frying if not using bacon fat or oil of choice)
*1 tsp salt (some may prefer less)
Boil the potatoes until fully cooked! All recipes I have tried say to remove the skins after but I don’t like waste so I keep them. Boiling them in the skins supposedly enhances the potato flavor as well. It also makes the skins easy to remove without a peeler. You can pinch and remove them by hand after draining.
Divide into 4-5 sections. More or less depending on how small you will be making your circles. You can also just roll out everything and use a round cookie cutter to cut out bits. The way I did it is how I see it more commonly done.