makes
12
prep
20 minutes
cook
1 hour
difficulty
Easy
makes
12
serves
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 1.5 kg floury potatoes (such as King Edward), peeled, quartered
- 60 ml (¼ cup) olive oil
- 50 g butter, plus extra, to grease
- 200 g (1⅓ cups) plain flour
- ¼ tsp cream of tartar
- sausages, mushrooms, tomatoes and flat-leaf parsley, for fry-up (optional), to serve
Cooling time 30 minutes
Instructions
Preheat oven to 200ºC. Toss potatoes in oil in a roasting pan and bake for 30 minutes or until tender.
Press through a potato ricer into a bowl, or mash well. Add butter, flour, cream of tartar and 1 teaspoon of salt, and stir to combine. Cool.
Turn out onto a lightly floured work surface and roll out to 4 mm thick. Using an 8 cm pastry cutter, cut out 12 rounds.
Melt a little extra butter in a frying pan over medium heat. Working in batches, cook rounds for 3 minutes on each side or until golden. Transfer to a plate, cover with foil and keep warm in an oven preheated to 100ºC until you are ready to serve.
Serve tattie scones with a fry-up and sprinkled with parsley, if you like.
Photography by Alan Benson. Styling by Michelle Crawford. Food preparation by John McFarlane.
As seen in Feast magazine, May 2014, Issue 31.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
