Bought pre-cooked, we like to re-heat them in a frying pan and eat with our fried breakfast or Sunday Brunch with a sprinkling of salt or some good old tomato or brown sauce. Potato scones however are the simplest thing in the world to make and taste even better fresh. Most traditional Scottish recipes are made from cheap, local ingredients, particularly those that come immediately to hand from the cupboard. The Potato Scone...or tattie scone as we like to call it, was a way of using up left over mashed potato and this is the only time I make it too. I can't help eating one as I cook them but as is the tradition, I let them get cold and reheat them for everyone later.
Half pound (225g) boiled and mashed potatoes (Maris Piper is what I always use)
2.5oz (65g) flour
3 tablespoons melted butter and a meagre tablespoon milk
Half teaspoon salt
Mash the potatoes while they are still warm and add the butter, milk and salt. Add in enough flour to make it a pliable dough but without making it too dry-this is very important. Add more butter if this happens but the type of potato will also affect this.
Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. Try one with salt and sauce, say mmm and then let the rest get cold to re-heat later.
Be it ever so humble, there's no place like home,
Nothing brings this back than the taste of a scone.
Just call me Rabbie Burns........!