Potato scone

From Wikipedia, the free encyclopedia

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (January 2008)

Hot buttered potato scones at the front of a large plate of regular scones

A potato scone (known colloquially as a tattie scone) is a regional variant of the savoury griddle scone which is especially popular in Scotland and The Isle of Mann.

Many variations of recipe exist. They generally include liberal quantities of boiled potatoes and salt.

Wikibooks Cookbook has a recipe/module on Potato scone

Potato scones are traditionally made as circles of about 90 mm in radius and then cut into quarters. They are thinner, 7 mm or so, than what is usually considered a scone; they are more like a soft oatcake. They are often served as part of the full Scottish breakfast with fried eggs, bacon and sliced sausage.

A typical potato scone is made with mashed potato (potato and butter (no milk is used) with salt to taste) and plain flour is added to make it into a dough which is then rolled out and put on a grddle to cook.^[1]

[edit] References

This bread-related article is a stub. You can help Wikipedia by expanding it. v • d • e