Traditional Recipe
2.5oz (65g) flour
3 tablespoons melted butter
Half pound (225g) boiled and mashed potatoes
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. It may seem strange to say, but the quality and type of ingredient (potatoes) will affect this.
Turn the mixture out onto a floured surface and roll until it is about quarter of an inch thick. Cut into circles approx. six inches in diameter and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Take care not to have the oil too warm or the scones will burn on the outside but remain raw on the inside. Cook each side for about three minutes or until golden brown.
Recipe taken from RampantScotland.com
Modern Take
2 1/2 cups mashed potatoes (3 medium potatoes)
2 tablespoons butter, melted
3 tablespoons minced scallions, green and white parts or--if you are concerned about the health risks from using scallions, substitute onion
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 eggs, beaten
1 cup flour
1/2 teaspoon baking powder
1 teaspoon butter
1 teaspoon oil
In a medium bowl, mix the mashed potatoes, butter, scallions, salt, and pepper with a potato masher or a wooden spoon. Stir in the eggs. In a small bowl, combine the flour and baking powder, mix well, then stir into the potato mixture to form a sticky dough. Chill at least 1 hour.
Divide the dough into two equal portions, and refrigerate the second portion until ready to use. On a well-floured surface, turn out the first dough portion. With floured hands or a well-floured rolling pin, pat or roll the dough into a circle 1/2 inch thick. With a long knife coated with flour, cut the circle into 4 equal wedges.
In a large nonstick frying pan, heat 1/2 teaspoon each of the butter and oil over medium-low heat. When hot, transfer the wedges to the pan with a sharp-edged pie server or spatula. Cook slowly 7-10 minutes, turning once, or until deep golden brown on each side
Recipe from Care2
What is it?
Tattie scones are the best thing about Scottish breakfasts. No "fry up" is complete without them. They are best cooked/reheated in the grease left over after cooking the bacon which gives them a wonderful flavor. They don't bear any resemblance to scones you have probably seen before, and I don't know why they are so called. You need to use good sized floury potatos.
Some Thochts Oan Tattie Scones
- by Francis Kerr Young
Jist mash some tatties in a pot
an’ mix in butter, flour, an’ saut;
roll oot the dough an’ cut in sections,
Fire up yer griddle, guid an’ hot,
ye should be fine wi’ thon directions.
Wee bit savoury tattie scone
lies saft an’ tender in my haun’,
an’ it’s sae warm, my fingers flutter.
Across yon griddle, hosts are struan:
Pass me ower a daud o’ butter.
Three-cornered scone, yer sonsy shape,
tempts my lips while my fingers drape
doon yer wings o’ broon-black dapple.
Bit soon that tasty tattie crepe
will disappear richt doon my thrapple!
Tattie scones an’ a cup o’ tea,
prized by The Queen, yersel’, an’ me.
Or fry up twa tae break yer fast,
wi’ bacon an’ eggs, ye’ll agree
tattie scones are a great repast.
The best o’ tatties cam frae Ayr
where Rabbie wrote o’ Scotland fair
an’ ca’d us a’, a pudden race,
Haggis micht rule bit, hae a care,
the tattie scone could tak’ its place!