Tattie scones, a classic Scottish comfort food, are made using floury potatoes, soured cream and fresh chives. Serve with crispy bacon and roasted tomatoes
Ingreadient
- 500g floury potatoes (such as Maris Piper or King Edward), peeled and chopped into pieces
- a knob salted butter, plus extra for frying
- 100g soured cream
- ½ a bunch chives, finely chopped
- 200g plain flour
- ground to make ½ tsp black peppercorns
- crispy bacon, to serve
- roasted tomatoes, to serve
Direction
- Put the potatoes into a large pan of lightly salted cold water, bring to the boil and simmer until very tender to the point of a knife. Drain and leave to steam for 5 minutes, then tip back into the pan with the butter, and mash.
- Scrape the mash into a bowl with the soured cream, chives, flour, black pepper and plenty of salt, and mix until completely combined into a smooth dough.
- Flour a worksurface, tip out the dough, and sprinkle some flour over the top. Use a rolling pin to roll out to a circle the same size as your largest non-stick frying pan. Use a sharp knife to cut the dough, like a pizza, into eight equal triangles.
- Heat the frying pan over a medium heat, melt in a little butter and swirl the pan so it covers the base evenly. Cook the potato scones for 2-3 minutes on each side until golden brown.
- Serve with crispy bacon and roasted tomatoes, if you like.
