Annie Hewitson's Tattie scones
Method
- Cook the potatoes in boiling water until tender. Then drain well and roughly mash with 25 gm butter.
- While still warm, weigh out 200 gm of the potato mash into a large bowl. Add the baking powder with the salt and 50 gm sifted flour. Mix until well combined.
- Then form the dough into two balls on a lightly floured workbench. Roll out to even rounds and cut each one into 4.
- Brush a preheated griddle or flat grill with melted butter and cook the scones a few minutes on each side until golden brown. Then briefly cool on a rack.
- Serve the scones warm with extra butter on the side.
Ingredients
- 250 gm floury potatoes, peeled
- a small packet of butter
- ¼ tspn baking powder
- ½ tspn salt
- 50+ gm plain flour
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.