Potato scones or tattie scones are popular in many parts of Scotland. Traditionally, they are made of mashed potato, flour, butter and salt, and cooked on a griddle.
This simple recipe turns out to be very versatile, and one can add the choicest of ingredients to make the dish wholesome and tasty. These breakfast scones can be served with soup or bread.
I have added lots of greens, some healthy seeds, oats for the crunch and whole wheat flour in place of all purpose flour. The scone is crispy on the outside and soft within. Enjoy them fresh and warm, right out of the oven.
Baked Potato Scone/ Tattie Scone
Potato scones or tattie scones are popular in many parts of Scotland. Traditionally, they are made of mashed potato, flour, butter and salt, and cooked on a griddle. This simple recipe turns out to be very versatile, and one can add the choicest of ingredients to make the dish wholesome and tasty.
Stir fry the chopped leafy greens, chopped chives and kasuri methi in 1 tsp of olive oil for about 5 mins.
Dry roast the melon seeds, pumpkin seeds and sesame seeds for a minute.
Sift the whole wheat flour, salt and baking powder together.
Keeping aside 2 tbsps of powdered oats, mix the rest with the sifted flour.
Add the cooked greens, roasted seeds , mashed potatoes and chopped green chillies to the above.
Pre heat the oven at 180 degrees for 10 minutes.
Grease and line a baking tray.
On a lightly floured surface, pat the dough down, as thin as possible and cut into desired shapes.
Dust with the powdered oats. [ Pat the shaped scones on the powdered oats or simply sprinkle some on the surface. This helps to make the scone crispy on the outside].
Brush the scones with olive oil [ both the base and top].
Arrange on the baking tray and bake at 150 degrees for 20 minutes.
Turn them over and bake the other side for 10-15 minutes. [ until light brown specs appear all over the surface].
They taste best- fresh, right out of the oven. But you can also refrigerate them, in an air tight jar, once they have cooled completely. Heat them up before serving.
I added the assorted greens, chives and seeds to 'up' the health quotient of this dish. You can choose to use the same or skip some of them or may be, even add some other interesting ingredient. That's the beauty of these scones, they are very very versatile.
Green leafy veggies, have salt of their own. Do keep this in mind while adding the salt. [ I prefer adding less salt]
I tried them between sliced pao buns, totally yummy. Add a little green chutney and call them 'Scottish vada pao'.
Have fun baking and eating them.