Name: Tattie Scones with Cheese and Spinach
Yield: Makes 8
Cuisine: British
Ingredients: ¼ tsp baking powder; 100 g baby spinach, cooked, chopped, well drained; 40 g grated mature cheese (such as Mull Cheddar); 50 g plain flour; 1 large potato (about 250 g); Butter, to cook; 25 g unsalted butter

Preparation info

Makes
8

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

Eat these warm, with a thin smear of butter, whenever they are made; leftovers can be toasted the next day. They can also be made in advance; when you want them, loosely wrap in foil and reheat in a low oven.

Use a floury potato such as Maris Piper, King Edward or Pentland Dell.

Ingredients

1 large potato (about 250 g)
25 g unsalted butter

Method

Peel the potato, cut into chunks and cook in boiling water until tender; drain well. Using a potato masher, mash the potato with the butter.

Sift the flour, ½ tsp of salt and the baking powder into a bowl. While the mash is still warm, stir into the flour and combine well with the cheese and spinach. Using lightly floured hands, gently shape this mixture into two balls and turn onto a l

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Ingredients

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