Comforting for a hearty breakfast and delicious with a bowl of cullen skink to start a Burns’ Night supper
These scones are made from mashed tatties (potatoes) so are a great way to use up leftovers. They’re part of our Burns’ Night supper Gathering feature in our January issue. You can find the rest of the recipes, including cullen skink, a haggis pie and citrus cranachan… all washed down with a Rusty Nail.
Makes 16
450g potatoes, peeled and diced
60g butter, plus more for greasing
½ tsp salt
125g plain flour, plus more for rolling
1 egg, whisked
1 tsp baking powder
1 Boil your potatoes in salted boiling water for 15 mins, or until tender. Drain and set aside.
2 Preheat the oven to 200C/ Fan 180C/Gas 6. Return the potatoes to the pan and add half the butter, plus salt and pepper to taste. Mash well. When cool, add the rest of the butter, salt, plain flour, whisked egg and baking powder to the mashed potato mix and stir well until the mixture forms a dough.
3 On a floured surface, roll the dough to about 1cm thick. Using a 5cm cutter, cut out around 16 scones.
4 Transfer to a lined and greased baking sheet. Using a table knife, score a cross into the top of each scone. Bake for 20-25 mins, or until golden brown. Serve hot or allow to cool on the baking sheet until needed.
