Scottish Tattie Scones

Tattie scones are served for breakfast in Scotland along with beans and sausage. These scones are like pancakes than the traditional scones, but very tasty and filling. This is an eggless recipe using flaxseed powder.

There are many versions of potato pancakes all over the world, and each one has its own characteristic flavor from the region. For example, Boxty from Ireland is addictively delicious for breakfast just like this scone. I tried a whole wheat version too by just replacing the flour with whole wheat flour. These are very similar to our aloo rotis or aloo parathas and hence the entire family loved the Scottish version too. 

This can be made in a griddle or in oven. I liked the stove top version than the oven baked ones, though the oven baked ones were good too. If you are making a big batch and don't want to stand for a longtime, oven baked is easy.

Its already July! And we are travelling to different countries and exploring their cuisines virtually. This month in our #eattheworld challenge group, we are exploring Scotland. Check cultureatz if you would like to join and hop on board with us if you are interested in joining our journey...

Ingredients

Makes 16-18 scones

Potatoes - 2 cups, cooked and mashed

Salt - 1/2 tsp

All-purpose flour - 1 cup

Flax seed powder - 1 tbsp

Baking powder - 1 tsp

Butter - 2 tbsp, melted

Method

In a bowl add the mashed potatoes, and the other ingredients and make a smooth and soft dough.

Roll into a quarter inch thick circle. With a saucer or bowl to help in even sizing, cut circles of 7-in diameter. Cut into wedges.

Heat oil in a griddle pan, cook the scones with a drizzle of melted butter. Cook for five minutes on each side. 

For the oven version: Preheat the oven to 400 degrees F. Place the scones on a baking sheet and brush with melted butter. Bake for 20 minutes. 

Serve with additional butter and beans. 

Here are the Scottish foods we shared today.

A Day in the Life on the Farm: Scottish Smoked Salmon Pate 

Culinary Adventures with Camilla: Toad-in-the-Hole, Shortbread with Candied Ginger, and some Scottish Chocolates 

Sneha’s Recipe: Shortbread Cookies - Scottish 

Magical Ingredients: Scottish Tattie Scones 

Kitchen Frau: Cranachan (Raspberry, Whisky & Oat Cream Parfaits) 

Sugarlovespices: Easy Traditional Scottish Crumpets with baking powder