One of the things I look forward to every month is my subscription to Victoria magazine. I usually get a cup of tea and take some quiet time to enjoy it. I usually do not even try a recipe. But this month there was a recipe for classic tatties, which is a Scottish potato scone. They have many of our favorite ingredients in it so why not give it a try.
Sooo good! Both my Beloved and myself would be willing to have had them again today. That is how good they were. My Beloved said in need more tatties in his life! Always a good sign. I served them with smoked salmon. Eggs would be good. Anything you would serve with potatoes and cheese would be good with them. Or just by themselves. Yum!
classic tatties
Note: This makes about a dozen which is really too many for too. Unless you do not serve them anything but other tatties. The thought makes me smile.
1 russet potato, peeled and cut into chunks
1/4 cup butter, melted
1/2 cup potato flour
1/8 teaspoon baking soda
1/8 teaspoon cream of tartar
a pinch of black pepper
4 ounces cheddar cheese
olive oil
In a medium pot, put the potato and cover with water. Bring to a boil. Turn down to a simmer and cover. Let cook until the potatoes can be poked with a fork. Turn of the heat, drain, and let cool. I did this mid day because I did not wish to burn my hands later. I have done that. If you do not let the potatoes cool, please be very careful with handling the dough.
Once the potatoes have cooled, mash. Mix in the butter, potato flour, baking soda, cream of tartar, and pepper with a wooden spoon. Sprinkle some potato flour on the counter. Dump the dough on it and knead into a nice ball.
Grate the cheese.
Put a griddle on the stove over low medium heat. Put a teaspoon of olive oil on it and let it slowly heat.
Roll the dough out until it is about a quarter inch thick. Do not try to treat it like a pie crust but do make sure there is enough potato flour under it so it does not thick. Sprinkle cheese over the rolled out dough. Fold the dough ove the cheese and roll out to about a quarter inch thick again.
Cut the dough into about a dozen pieces. If you wish, you can cut it into traditional wedges, but that started to become too much work so I just cut squares.
Put the scones on the griddle. Cook about four minutes on one side. Turn and cook another three to four on the other side. You want the scone to be golden and the cheese melted.
My Beloved and I split the tatties. We ate them with smoked salmon, thick yogurt, and applesauce. All you could hear was "hmmm" as we ate. A high complement.
We both want them again. Maybe later in the week.