Granda’ Chic’s Tattie Scones

Let’s clear up the pronunciation first. It is pronounced like ‘gone’ and not like ‘tone’.

It first originated in Scotland in the 1500’s where it was used to make a flatbread from left over potatoes. 

It can be eaten cold, smothered in butter, or fried lightly in oil. It can be added to a traditional roll with either bacon or sausage. A doubler is sure to clog your arteries and a trebler is a full-blown heart attack. 

Granda Chic used to make them on a Tuesday afternoon, for the kids after school, served with Heinz Tomato soup.

Ingredients

500g x cooked potatoes

½ tsp salt

2oz x butter

4oz x self-raising flour

1.      Peel and boil the potatoes for 25 minutes and then mash until fluffy and soft. 

2.      Add the salt, butter, and flour to make a stiff mixture. 

3.      Turn it out on to a floured surface and knead gently in to a circle. 

4.      Cut it n to quarters, and cook on a greased griddle plan