Scottish Tattie Scones

Step 1

Place potatoes into boiling water and cook for 15-18 minutes or until fork tender. Drain and allow to air dry for 5 minutes. Mash potatoes using a masher or use a ricer instead. Make sure there are no lumps.

Step 2

Combine potatoes with butter. Then add flour 1 tablespoon at a time, mixing between each addition. If mixture seems stiff before you've used all the flour, stop adding any more. Add salt and/or pepper to taste. Allow dough to cool for 10 minutes.

Step 3

Divide dough into 3 balls then turn out onto floured work surface. Roll each ball flat into a disk the size of a dinner plate. For perfectly round tatties use the dinner plate as a template to trim off uneven edges. Make 2 cuts in the disk so you end up with 4 equal wedges. Repeat steps for remaining dough.

Step 4

Heat large skillet to medium-low heat. Make sure skillet is fully hot before adding a bit of flour and then 4 tatties at a time. Do not add oil to pan. When first side is just beginning to brown flip to cook other side, adding more flour as needed. Cook 3-4 minutes each side. Remove flour from pan before making next batch. Serve with eggs, sausage, beans, or tomatoes. Or serve with jam and butter.