Fluffy potato scones
As a Scottish woman, I adore my roots when it comes to food. Give me haggis, neeps, and tatties any day of the week! But another big “yes” are delicious, fluffy, tattie scones – or potato scones. They are an essential addition to any Scottish breakfast. Lashing of baked beans, beautiful crispy bacon, and a fried egg on top of a tattie scone. I’m drooling just thinking about it! Since I live in the Netherlands, potato scones do not exist here, I know… it’s shocking! But to my relief, these tasty savoury delights are super simple to make.
Make potato scones in batches, perfect for freezing!
What’s great about this recipe is that you will make 16, perfect for freezing. What I always do when I make a batch is I use about 2 of them (1 for me, 1 for hubby), and freeze the rest. There are two simple ways of doing this. One is by putting a tray into the freezer with the potato scones lined up on top of baking paper (or flour). Once frozen, these can be put into bags and stored for later use. Alternatively, you can place the potato scones onto baking paper and stack them on top of each other. This is my preferred method, mainly because my freezer is super tiny!
The way I stack them for my freezer bags is by simple baking paper, 2 potato scones, baking paper, 2 potato scones, rinse and repeat. I can fill 2 freezer bags this way with a max 8 in one and 6 in the other. And when the time comes to cook them up, you can do this straight from frozen, you don’t need to dethaw them at all! Try these potato scones today and find out for yourself why Scotland love their tattie scones!
As a final note, since I know a lot of people who are vegan or gluten-intolerant would love to try this recipe, you can easily replace the butter for any form of vegan butter, and the flour for gluten-free flour. For vegans, you can also use coconut oil that has been refined. You shouldn’t use other versions because you don’t have “coconut flavoured potato scones”… (although to some people, that might be tasty)! If you try vegan or gluten-free versions, let me know how they turn out!
Equipment I use (And a tip!)
Making these potato scones required very little. All you need is a pot to boil and mash the potatoes, and a pan to cook them. A spatula also helps in mixing the ingredients all together. Using a spatula also helps if you have dough getting stuck to your work surface. For the flour, you should use a sift to make it super fine, however, a whisk can also create the same results. If you have a dough scraper, this also helps separate and scrape the dough. And that’s really it!
Here is a top tip for quickly “mashing” your potatoes. I have seen on several places that they recommend a potato ricer, as this creates more air, resulting in a more fluffy potato scone. I do agree with this, but not everyone has one – including me! So my thought was, why not just push the soft potatoes through the sift? It works just the same way, and when everything is pushed through, you’ll have perfectly airy mashed potatoes, simple!
If you want to try out any of my other savoury recipes, feel free to check them out!
Ingredients
Instructions
- Precook the potatoes until soft. Strain and mash.
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Add the butter and stir to fully combine. Add a pinch of salt. Taste and add more salt if needed.
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1 tablespoon at a time, add the flour to the potatoes and mix fully to combine. Continue doing this until all the flour is incorporated and a dough forms.
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On a worktop, flour it well and pop the potato dough onto it. Form a ball with the dough and split into 4 equal sections.
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Starting with 1 section, kneed this with the palm of your hand several times until it comes together and becomes less sticky. Add flour to the dough if needed. With a rolling pin, roll until ÂĽ inch thickness, turning the dough around to keep it even. Prick the surface with a fork, and cut into 4 sections. Transfer onto a floured plate.
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Over a medium to high heat, heat your pan (or griddle) until hot. Place the potato scones onto the pan (no oil!) and cook on each side for 3 - 4 minutes or until it’s nice and golden brown. Transfer to a kitchen towel and leave to cool. Do steps 5 to 7 for the remaining sections of dough. Enjoy!
Notes
Tip: Once the potato scones are cooked, they are good to go. However, it’s best to cook them alongside some flavourful breakfast food such as sausages or bacon to add some extra flavour. You can also fry them on their own with a little bit of oil and transfer to a kitchen towel to dry slightly.Â