Friday, February 6, 2015
Tattie scones have been on my "to do" list for awhile now, so when my partner requested them on a recent snow day I was happy to oblige. They're a bit like a hybrid of potato pancakes, flour scones, and American biscuits - in all the podgily pleasing ways that suggests - and as such are the perfect addition to a big, lazy brunch or breakfast. I had leftover mashed potatoes on hand, so this recipe came together very quickly, but even if you're starting from scratch it will be under an hour from start to finish, and well worth the minimum effort required.
We had our scones with fried mushrooms and tofu scramble, but next time, I'll add baked beans, veggie sausages, and fried tomatoes to the mix for the Platonic ideal of a cooked breakfast. (NB traditionally, tattie scones are scored and cut into quarters after cooking. I didn't bother and served them as is, but you can obviously suit yourself. The only non-negotiable part of this picture is a mug of strong, hot tea - and none of your faffie Darjeelings and Earl Greys, either!)
~ 1 cup all purpose flour, divided
~ 1 tsp. baking powder
~ 1 tsp. salt
~ A few grinds black pepper
~ 2 cups mashed potatoes
~ 1 tbsp. Earth Balance or other vegan margarine, melted
~ Preheat the oven to 200 degrees fahrenheit and place an oven-safe plate inside.
~ In a large bowl, sift 3/4 cup of the flour with the baking powder, salt, and pepper.
~ Add the mashed potato and melted margarine and mix to make a stiff dough.
~ Sprinkle the remaining flour over your counter or cutting board, and roll the dough out to about 1/4" thickness, sprinkling a little more on top if it seems sticky.
~ Using a biscuit cutter or the floured rim of a large-mouthed glass, cut the dough into rounds, prick the tops with a fork, and place them on a sheet of parchment paper. (I got 10 scones from this recipe, but your mileage may vary.)
~ Heat a large skillet over medium heat and coat it with a light film of cooking spray.
~ Cook the scones for about 3-4 minutes on each side, until golden brown, transferring them to the plate in your warm oven as they are finished. Once they are all cooked, serve immediately.