Adapted from Cookbook:Tattie Scones (Wikibooks) by Wikibooks contributors
Photo: "Potato scone with vegetable bake.jpg" by Colin, CC BY-SA 4.0
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tattie sconespotato sconesscottishgriddle sconepan-fried
Ngā Kai
Serves 1
1 kg
floury potatoes, e.g. Yukon gold
butter
~
salt and pepper
flour
Tikanga
- Cook potatoes in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.
- Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.
- When the potatoes are cold, stir in flour and a little more melted butter to make a smooth dough. Roll out to a thickness of about 5 mm, and cut into 3-inch (7.5 cm) wedges.
- Cook in a lightly-buttered frying pan until golden, about 1–2 minutes a side.
- Serve the potato scones right away with cold butter to spread on top, or store them in the fridge until you want to use them, reheating them in a well-buttered frying pan.
- Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well.
Oranga Kai
Nutrition per serving
Estimated| Calories | 893kcal |
| Protein | 17g |
| Carbohydrates | 208g |
| of which sugars | 9g |
| Fat | 1g |
| of which saturated | 0g |
| Fibre | 15g |
Some ingredients couldn't be matched (butter, flour) — actual values may be higher.
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
