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Tattie Scone Variations

Planning on going away for a week, we had potatoes left which needed using up, and I wanted to bring easy picnic-ables with us, so hit on the idea of making tattie scones. A left-over half tin of tomatoes and some mozzarella also needing to be used up led to these two variations on traditional Scottish Tattie Scones, often eaten with a full Scottish breakfast.

Tomato Tattie Scones


400g potato

3c flour

3 tbsp tinned tomatoes

1 tsp pepper

Salt to taste

3 tbsp butter

Mozzarella Tattie Scones:


400 g potato

2 1/2 c flour

1 mozzarella ball, grated

1 1/2 tsp basilic

Pepper to taste

2 tbsp butter

1) Boil the potatoes until soft. Mash in butter (peeling or leaving the peels of the potatoes as you prefer). For the tomato scones, add tomatoes now, and mix well. For the cheesy scones, add the basilic in now.

2) Mix in the flour to form a dough- enough for it to be non-sticky but not so much as to make it dense. For the mozzarella scones, knead the grated cheese in at this point.

3) Roll out the dough to about 1 cm thick on a clean, floured surface. Cut into large circles (I used a soup bowl) and score quarters on the surface. Melt a little butter on a griddle or frying pan and cook over medium heat on both sides until golden.

Some of these I cooked through right away, others I cooked only partially, froze them and then finished cooking when we defrosted and ate them, which worked well. We did cheat occasionally and pop the defrosted tattie scones in the toaster instead of on the stovetop. We also discovered that the scones made good picnic food, alongside our vegetarian Scotch eggs. Overall, thoroughly pleased with these as variations on a food I really like, and looking forward to trying them again.

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