Tattie scones

Makes 2
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Indy Lifestyle Online

These are not scones in the cream-tea sense of the word, but are adapted from the basic scone mixture. Still, they can be eaten with jam for tea, and are delicious with smoked salmon or served instead of fried bread for breakfast.

These are not scones in the cream-tea sense of the word, but are adapted from the basic scone mixture. Still, they can be eaten with jam for tea, and are delicious with smoked salmon or served instead of fried bread for breakfast.

500g floury potatoes, cooked and mashed
30g melted butter
1/2tsp salt
1 egg
125g flour, plus a little extra
1tsp baking powder
Lard for greasing

Put the mashed potato in a bowl and mix in the other ingredients to make a stiff dough. If the dough is a bit sticky, add some more flour. Roll the dough on a lightly floured table to a thickness of about 1cm and cut it into saucer-sized rounds. You can re-roll the dough left at the edges and cut out more rounds. Score a cross about 2mm deep over the circle to make 4 quarters. Pre-heat the oven to 200°C/gas mark 6. Grease a griddle, heavy cast-iron pan or baking tray with the lard and bake the scones for about 15 minutes until lightly coloured. They're best eaten warm.

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