Traditional Tattie Scone

•

500 g Potatoes

•

25 g Butter

•

125 g Flour

Prepare the potatoes by peeling them or boiling them with the skins on, removing them afterward. Ensure the potatoes are uniform in size or cut to the smallest dimension.
Drain the potatoes and let them air dry for a few minutes.
Incorporate room-temperature butter into the potato and mash it in. Alternatively, use a potato ricer for mashing and then mix in the butter.
Gradually add flour in small quantities until a firm dough forms. You may not require all the flour.
Transfer the dough to a surface dusted with flour and divide it into three sections. If the potatoes are still warm or hot, allow them to cool before proceeding.
Take each portion and pat it into a flat disk. Continuously rotate and lightly apply flour on both sides to prevent sticking. Once the disk is sufficiently large, you can use a small plate to trim the rough edges, creating a perfect circle. Remember to turn and flour the dough throughout the process.
Prick the entire surface with a fork and either divide it into four parts or score it without cutting all the way through. If the dough is holding well, you can fry it as one large circle and cut it afterward. Alternatively, if preferred, fry the individual tattie scones.
Heat a large, flat-bottomed pan over medium-low heat. Avoid greasing the pan as the butter will burn. A lightly floured scone will prevent sticking.
Use a spatula or fish slice to move the scone(s) into the pan and fry each side for 3-4 minutes. Monitor the color and adjust the heat if it browns too quickly. You can flip the scones multiple times during the process.
Remove the scones from the pan and let them cool before serving with butter and jam, if desired. Alternatively, add butter to the pan and fry the scones again. They can be stored in an airtight container and fried later or warmed in a toaster. Freezing is also possible.

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