• notesfrommusicianskitchens

Gillian Moore’s Tattie Scones

When I’m feeling homesick for Scotland, making a huge batch of Tattie (potato) Scones seems to be the answer. There’s not many more dishes as Scottish as these, best served with a poached egg and square sausage.




Boil and mash 450g of potato.

Add salt, pepper, a knob of butter, half tsp baking powder and 125g flour, and mix well.

Form into a dough, split into fist-sized balls, roll out into rounds, cut, and fry in tiny amount of oil on both sides



© 2020 | MP DESIGN

© 2020 | MP DESIGN

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