Name: Traditional tattie scones
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: british
Ingredients: 500g kestrel potatoes, peeled, chopped (see notes); 0.60 gm sea salt; 1.00 gm baking powder; 60g butter, chopped; 165.00 ml plain flour; 80g cheese

Traditional tattie scones

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Enhance potato scones with flavorful Double Gloucester cheese, adding richness and depth.

Ingredients:

500g kestrel potatoes, peeled, chopped (see notes)
0.60 gm sea salt
1.00 gm baking powder
60g butter, chopped
165.00 ml plain flour
80g cheese

Instructions:

In a large saucepan, submerge the potato in cold water and bring to a boil over high heat. Boil for 12 to 15 minutes until the potato is tender. Drain and transfer the potato to a bowl. Allow it to cool for 10 minutes.
Create creamy mashed potatoes. Incorporate sea salt, baking powder, and 40g butter, mixing well. Integrate flour and cheese, avoiding excessive mixing. Transfer mixture to a lightly floured surface. Divide into 3 portions and flatten each into a 1cm-thick, 12cm round. Cut into quarters.
In a frying pan over medium heat, melt half of the remaining 20g butter. Add half of the scones and cook for 3 minutes on each side until golden and crisp. Drain on a baking tray lined with paper towel. Repeat with the rest of the butter and scones. Season with salt and pepper, then serve immediately.

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