A Scottish favourite, and for good reason. Today’s Potato Scones or ‘Tattie’ Scones are ideal for breakfast or brunch, topped with bacon or smoked salmon, and scrambled eggs.
- 500g potatoes, cooked and mashed
- 30g butter, melted
- 1/2 teaspoon salt
- 1 egg
- 25g flour
- 1 tablespoon baking powder
Preheat the oven to 200°C. Grease a baking tray covered with baking paper.
Place all the ingredients in a large bowl, mix to form a sticky dough. Roll the dough out on a floured surface to a one centimetre thickness. Cut into rounds (about the size of a bread and butter plate) then score a cross into the dough to make four equal wedges.
Place the scones on the baking tray and bake for 15 minutes until golden brown.