Scots across the world (both true and honorary, like me) are celebrating
Rabbie Burns aka
The Bards 253rd birth anniversary today. Ive already ordered a sheeps pluck and will be making my own
haggis over the weekend (yay! for the first time!), but today I made something less exotic - tattie scones.
Tattie scones or potato pancakes are the Scottish equivalent of
Jewish latkes and
Norwegian lefses, and one of my fondest breakfast memories from Scotland (
those of you who are new to Nami-Nami and are wondering about the Scottish connection: I spent seven years studying and working in the beautiful capital of Scotland, Edinburgh, returning to my dear homeland in October 2006. That definitely makes me an honorary Scotswoman, I think :)).
Tattie scones are brilliantly easy to make. You can use freshly boiled potatoes, leftover potato mash or even cold cooked potatoes. Ive tried them all; the ones I made earlier today were from cold boiled potatoes (tatties in Scottish).
Tattie Scones(Šoti kartulipannkoogid)Serves two to four
250 g (cooked) potatoes
25 g (about 2 Tbsp) butter
60 g (100 ml or 7 level Tbsp) all-purpose flour
0.5 tsp fine salt
0.25 tsp baking powder
oil or butter for frying
If youre using uncooked potatoes, then peel and cut into chunks, then boil in lightly salted water until done. Drain thoroughly, then mash and mix with rest of the ingredients.
If youre using cooked cold potatoes, then grate them finely, knead in the softened butter and then add the dry ingredients and mix until combined. The dough should be soft and pliable.
Divide into two and form each into a round disk. Working with one dough disc at the time, roll it on a lightly floured surface into a flat pancake, about 5-7 mm thick. Cut into sectors (I usually cut into four large sectors or 6 to 8 smaller ones).
Heat a heavy frying pan to medium-hot, add some oil or butter. Transfer the tattie scones onto the frying pan and gently fry on both sides, until golden brown spots form (thatll take about 3 minutes on both sides, depending on your frying pan and on the thickness of the scones).
Transfer onto a wire rack to cool. Serve with some butter (traditional) or some herb cream cheese (on the photo).
Other favourite Scottish recipes @ Nami-Nami:Cook-a-leekie soupCranachan (a raspberry and whipped cream dessert)Mince and tattiesOatcakesOther foodbloggers writing about tattie scones:Wendy @ A Wee Bit of Cooking (lovely heart-shaped ones ;))
Emma @ The Laughing GastronomeSusan @ The Well-Seasoned Cook (LOVE the sprinkling of caraway seeds!)
Valli @ More Than Burnt Toast
