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Potato scones
- Adam Bush
Published: May 16, 2022 at 9:11 PM
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Serves 4
Easy
Total time: 50 mins
A star rating of 5 out of 5.1 ratingRate
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Tattie scones, a classic Scottish comfort food, are made using floury potatoes, soured cream and fresh chives. Serve with crispy bacon and roasted tomatoes
Vegetarian
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Enjoy these potato scones for a casual brunch, then check out our classic scones, cheese scones, cheese and chive scones, vegan scones and drop scones. For more brunch ideas check out our eggy bread, homemade crumpets and more exciting brunch recipes.
Looking for free-from options? Check out our gluten-free scones and vegan scones.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal358
- fat9.5g
- saturates5.7g
- carbs58.3g
- sugars2.1g
- fibre4g
- protein7.9g
- salt0.3g
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
-
step 4
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.
-
step 5
Serve with crispy bacon and roasted tomatoes, if you like.
Check out our best scone recipes
Authors
Adam BushDeputy food editor
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