Vickys Scottish Tattie Scones, GF DF EF SF NF

Name: Vickys Scottish Tattie Scones, GF DF EF SF NF
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 675 grams floury potatoes such as Maris Piper, skin left on; 50 grams sunflower spread / butter; 150 grams gluten-free / plain all-purpose flour; 3 tbsp oil; 1/2 tsp baking powder; 1 salt & pepper

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

These are a typical staple you'd be offered in any Scottish hotel as part of their cooked breakfast menu. Crunchy on the outside, soft inside. Our equivalent of the American hash brown

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

These are a typical staple you'd be offered in any Scottish hotel as part of their cooked breakfast menu. Crunchy on the outside, soft inside. Our equivalent of the American hash brown

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Ingredients

1 hour

4 servings

675 gramsfloury potatoes such as Maris Piper, skin left on
50 gramssunflower spread / butter
150 gramsgluten-free / plain all-purpose flour
3 tbspoil
1/2 tspbaking powder
1salt & pepper

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Steps

1 hour

1

Cook the potatoes in a large pan of boiling salted water for 25 minutes or until tender
2

Drain, cool until you can handle them then peel them (cooking them this way seems to keep them drier inside)
3

Mash them with the sunflower spread until smooth
4

Add the flour and baking powder to the mash, season with salt and pepper and start to mix in with a spoon
5

Flour a surface and bring the dough together properly with your hands. On the floured surface pat the dough out so it's around 1/4 inch thick
6

Cut the dough by quartering into rough rectangles, then slice those in half corner to corner to make triangles
7

Heat half of the oil in a frying pan on a medium heat
8

Useing a fish slice to pick up the tattie scones, add 2 of them to the pan and fry for 2 minutes on each side until golden
9

Drain on kitchen paper and heat the remaining oil. Fry off the rest of the scones
10

These can be frozen after cooking. Defrost and refry until warmed through
11

We would normally have these as part of a cooked breakfast with bacon, sausages, mushroom, baked beans, egg, grilled tomato and black pudding
https://cookpad.wasmer.app/us/recipes/334453-vickys-scottish-black-pudding-blood-sausage

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Vickys Scottish Black Pudding (Blood Sausage)

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on October 22, 2013 20:54

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!