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Annie Hewitson's Tattie scones


  • 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.


  • 250 gm floury potatoes, peeled
  • a small packet of butter
  • ¼ tspn baking powder
  • ½ tspn salt
  • 50+ gm plain flour

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm