- 17 minutes ago
Turn leftover mashed potatoes into soft, golden Scottish tattie scones with this simple, traditional recipe. Made with cold mashed potato, plain flour, butter and a little salt, these easy potato scones come together with minimal effort and cook in a pan until beautifully mottled on the outside and tender inside.
Serve them warm with butter, alongside a cooked Scottish breakfast, or tucked into a breakfast roll with bacon or sausage. This homemade tattie scone recipe is a practical way to use leftover potatoes, with an optional handful of grated cheddar for a cheesy twist.
Serve them warm with butter, alongside a cooked Scottish breakfast, or tucked into a breakfast roll with bacon or sausage. This homemade tattie scone recipe is a practical way to use leftover potatoes, with an optional handful of grated cheddar for a cheesy twist.
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LifestyleTranscript
00:05well hello there folks and a very warm welcome back to what's for tea and it's lovely to see
00:11you all again hope that i find you well and thanks for coming over for this week's archive
00:16recipe and it's traditional scottish potato scones an absolute essential and any good scottish
00:23breakfast really easy to make as well so i'm going to hand you over to me and i'll catch up
00:28with you just at the end so do give these ones a go they're lovely so the first thing i've
00:33got there
00:33is some cold mashed potato i am using leftover mashed potato from the day before so it's lovely
00:40and chilled you can of course make fresh mashed potato but just make sure it's nice and cold
00:45you know if you do this first thing in the morning they will be cold obviously a couple of hours
00:50later
00:50so you can make them fresh but i would recommend just using leftover mashed potato if you have any
00:56and then some plain or all-purpose flour as well if you want a fluffier potato scone you can use
01:03self-raising flour and then just a touch of butter you can use salted butter or unsalted it's up to
01:09you
01:10i am using salted butter and then i'm also going to add about a half teaspoon of salt as well
01:16so that's
01:16everything that you're going to need and this will give you about eight to ten big tatty scones so the
01:22first thing we want to do is melt down the butter just so that it looks like this and we're
01:27just
01:27going to add this in to the cold mashed potato and we're also going to add the salt as well
01:32and
01:33we're just going to stir everything together until it's nicely combined i mean this really doesn't take
01:38long at all these are so simple but they are absolutely delicious we would typically have these
01:44you know at the side of a scottish breakfast in the morning or even on a roll you know with
01:49some
01:49bacon or sausage something like that and i know folk as well that just eat these on their own you
01:55can have them cold or warm with a wee scrape of butter on the top as well so yeah they're
02:01quite
02:01versatile like i said very very easy to make and a scottish staple the next thing we're going to do
02:07is
02:08add in the flour like i said i am using plain flour but if you like a fluffier scone feel
02:13free
02:14to use self-raising flour so just give that a good stir through just until your flour starts to
02:20disappear into the potato and the butter and once it's you know a good way in there you can get
02:26in
02:26with your hand you just want to shape this into a ball just bring everything together in your hand
02:32nice and gently you don't want to overwork this because you don't want tough scones so just bring
02:37it together until it's just together and no more and it looks something like this you know it
02:43shouldn't be sticking to your hands or anything this isn't a sticky dough it's very very soft
02:47obviously but you should be able to you know to get it out the bowl and one nice big ball
02:53and then
02:53the next thing i'm going to do is flour the work surface again i am just using plain flour for
02:59the
02:59work surface i'm going to split my dough into two because i'm going to do two rounds of these scones
03:05i
03:05don't want one huge one huge round of dough i'm going to use two smaller balls of dough so just
03:12weigh out your dough and then roughly split that down the middle so i'm going to start with a two
03:18smaller balls and i'm just going to roll my dough out quite thin you can do these as thick or
03:24as thin
03:24as you like i like to do mine you know quite thin not too thin you know you do want
03:29to be able to pick
03:30these up but you know not too thick either so just make sure you get plenty of flour underneath your
03:36dough press it down into a flat disc and then get your rolling pin and then just roll this however
03:41flat or how thin you want it i'm going to grab a side plate you could use a dinner plate
03:47if you want
03:48bigger scones i find a side plate works really well and they just turn out you know the perfect size
03:54for us and this will give you four scones per round and like i said you will get about eight
04:00to
04:01ten scones from this recipe depending on how big obviously you make them so i'm just going to drop
04:07my side plate on top so this is bigger than a saucer smaller than a dinner plate somewhere in the
04:14middle
04:14just go around with your knife cut away any excess dough from the side just lift your plate up then
04:21we're just going to cut this into four traditionally you know potato scones are triangles but you can
04:27make them square if you prefer or make them round with a cookie cutter it's up to you but i'm
04:32just
04:32going to show you the most traditional shape which is obviously the triangle pop some more flour
04:38on the top you want these nice and floury because as you cook them it's the flour that's going to
04:43catch
04:44in the pan and give you that nice mottled effect that you get on the top and on the underside
04:50so just cut these into four use a sawing motion rather than a slicing motion so yeah that should
04:56be looking something like this and then go over to your cooker you want a sort of medium to high
05:02heat
05:02not too high because you don't want them to burn and not too low because you do want them to
05:07cook
05:07quite quickly so sort of medium to high heat so just pop them into your pan and leave them there
05:13for about three minutes then you will be able to move these around you'll be able to flip them over
05:18i
05:19would give these about four or five minutes on each side just depending on how dark you like them
05:25you know they'll be ready to flip when they've got this nice mottled effect on the top like i said
05:30you
05:30can make these as dark or as light as you likes but bear in mind the longer you cook these
05:36you know
05:36the drier they will be i like mine quite soft inside so it's entirely up to you like i said
05:43the longer
05:43you cook them the drier and harder they will become so yeah i don't like to cook them too long
05:48because i quite like the texture a sort of softer middle and like i said you can let these cool
05:54completely and have them cold with a wee bit of butter or nice and warm with a wee bit of
05:59butter
05:59as well so just keep flipping them over until you're happy and then i'm just going to remove them
06:04and pop them onto a plate i've got at the side there and like i said i did make two
06:09batches of these
06:10and then i had enough leftover for another two so i got 10 of this size from this recipe and
06:18you can
06:18freeze these as well but what i would say is you know if you're going to freeze these do put
06:22some
06:23grease proof paper in between just so that they don't stick together they do freeze really well
06:28and defrost and reheat really well as well or you can keep them in an airtight container for a few
06:35days
06:35but i wouldn't keep them too long they start to go a wee bit funny after that but if you
06:40can
06:40i would just use them all right away obviously depending on the size of your family or if you
06:46don't need as many as this you can obviously half the recipe and that will give you four or five
06:51scones
06:52you know if you don't need too many so i'm just going to try a wee bite of one of
06:56these because i
06:56couldn't wait i'm much too impatient and they were really warm and squishy inside there's nothing like
07:03these things you know when they're fresh when you buy them from the shop or the baker you know they
07:08tend to be quite dry and quite hard but when you try them fresh from the pan they've got a
07:13completely
07:14different texture but obviously as they cool down they become just the same as you get from the baker
07:19but they are lovely so you can stack them up on a plate if you like if like me you're
07:24planning on
07:25taking a picture of them but if not i would just get stuck in and devour straight away like i
07:30said
07:30these are lovely at the side of a cooked scottish breakfast with bacon sausage tomato mushrooms
07:36haggis all that good stuff but they are very popular as well on a breakfast roll which i also
07:43do have a recipe for which i will leave down below for a batch of morning bread rolls with a
07:49wee couple
07:50of slices of bacon or even a square sausage or a couple of link sausages whatever you like
07:55so i'll just let you see what they're like inside you should be able to pull these apart quite easily
08:00without the whole thing falling apart and these were just perfect perfect texture inside as well
08:07so do let me know what you thought of that one whether you make them yourself or whether you're
08:12planning on giving them a go let me know in the comments down below because i like to join you
08:16for about the first hour once my videos go live and that's the best time to catch me
08:21because i'm usually there for about an hour so thank you all so much for watching if you're still
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08:45donation on the channel and i will catch up with you during the week back here on what's for tea
08:50take care and bye for now bye now