|Nutritional Guidelines (per serving)|
|Servings: Serves 6 depending on size|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No Scottish breakfast would be complete without Tattie scones—Tattie being a familiar term for potatoes. Tattie scones are sometimes called potato scones and you may also hear them called fadge or potato bread in Ireland.
There are many Scottish recipes for Tattie scones, but this is a favorite. Some argue that Tattie scones should not include egg, but adding the egg helps to glue the potatoes together and makes for a lighter scone. To add one or not is your call.
These are quick and easy to make and are a clever way to use up leftover mashed potatoes.
Gather the ingredients.
Preheat the oven to 395 F / 200 C / Gas 6.
Place the mashed potato in a large baking bowl and add all the other ingredients to form a sticky dough.
Roll out the dough on a floured surface to approximately 1/2-inch thickness.
Cut into saucer-sized rounds then score a cross into the dough to mark 4 equal wedges.
Grease a baking sheet with butter and bake the scones for 15 minutes until golden brown and risen.
Serve with butter and eat warm.
When making your mash (or using leftover mash) you will want a mashed potato made from starchy potatoes. The waxy varieties will create, at the best, a waxy mash and the worst, be lumpy. The best varieties for your mash is a traditional Maris Piper or King Edward. If you don't have access to those, try using russet potatoes. Always check that the variety you buy is suitable for mashing.