Scottish Tattie Scones

Great British Bake Off: The Beginning | Episode 2 | Signature: Flatbreads

Looked at a lot of different recipes for these but worked loosely off of this recipe.

These were SO delicious. I want to play around with different kinds of potatoes, seasonings, and even flours.

I ate some of these fresh off of the stove and then saved the rest in the fridge. I reheated them in the oven (and forgot about them) and they got very crispy and even more delicious, though probably not how they are supposed to be traditionally.

Ingredients

• 4 Russet potatoes about 1lb, cooked

• ¾ C all-purpose flour

• 3 TBSP butter softened

• 2 1/2 tsp Himalayan sea salt

• ½ tsp butter

Instructions

1. Scrub potatoes to clean under running water.

2. In a large stock pot, put potatoes in the bottom and fill with water until covered.

3. Salt the water with 2 tsp salt.

4. Bring pot to a boil. Cook potatoes until soft, about 15-25 minutes, depending on your potatoes.

5. Peel skin off of potatoes and rice or mash them in a bowl.

6. Add in softened butter and combine with spatula or spoon.

7. Gently incorporate flour and remaining ½ tsp salt.

8. When it begins to form a dough, turn it out onto a floured surface and divide into 4 and roll into balls.

9. Roll out a ball until about ¼ inch thick. Prick the surface with a fork. Cut circle into quarters.

10. Bring a non-stick pan to medium-high heat on the stovetop and brown each scone on both sides.