Catherine Brown

Potato Scones

Tattie scones

Preparation info
  • Makes

    8–12

    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 2 oz (50 g) fine oatmeal or plain white flour (½ c)
  • 1

Method

Preparing the Girdle

Heat the girdle and grease.

Mixing

Mix the oatmeal or flour and salt into the mashed potatoes and knead with your hand to a firm pliable dough. Roll out very thinly into 6–8 in (15–20 cm) rounds, about ⅛ –