Hey there! I’m back after a 2 week stint as a truant blogger, I’m happy to report I’ve got a recipe for the Fraser’s return to Scotland. I’m a bit late, as Rabbie dug the first potato out of the kail yard last weekend, but you won’t hold that against me, will ye?
I hope not, especially since I’ve got warm potato, aka tattie, scones for you to munch on during episode 209, coming up this week.
Although not quite as easy as Fergus’s suggestion to boil them and serve them with salt, tattie scones are a simple recipe that are traditionally made from leftover potatoes, (“usually just after the midday meal, when still warm,” according to F Marian McNeill’s The Scots Kitchen).
Potato scones are not specifically mentioned in Outlander or any of the subsequent books, but they are a Scottish staple, (and an Irish one before that), that came about when the Scots adopted potatoes into their gardens in the mid and late 18th Century.
They are delicious at breakfast, spread with extra butter and served with eggs, bacon and beans. Or spread them with cream cheese, dill, and a few slices of lox or smoked salmon for a new-world brunch steeped in Scottish tradition.
And although potato scones are more of a flat bread than their flaky cousins usually served at tea, they are just as delicious with butter and jam, and also make a lovely accompaniment to a steaming bowl of soup on a cold day.
Makes three 7-inch diameter scones (12 farls)
- 1 pound Russet potatoes (or other floury potato – about 2 medium)
- 3 tablespoons butter
- ¾ cup all-purpose flour
- 1 teaspoon kosher salt
- Bacon fat, or more butter, for frying
Cut the potatoes in half and put them in a pan with about 1” of salted water. Bring to a boil, cover and reduce the heat. Simmer until cooked through, 20 to 25 minutes. Drain well and return to the hot pan for a minute to steam dry. Peel off the skins as soon as you can handle them.
Mash the potatoes in a medium bowl and stir in the butter until melted. Mix in the flour and salt until well combined. Roll out one-third of the dough on a lightly floured surface to a 7-inch round about ⅜-inch thick, turning and flipping the dough to prevent sticking. Dust lightly with flour and prick all over with a fork. Repeat with the remaining dough.
Heat 1 tablespoon bacon fat or butter on a griddle or heavy bottomed frying pan over a medium-high heat. When bubbling, add one round and fry until golden on both sides, 3 to 5 minutes. Cut into triangles and serve immediately with butter, or cool on a tea towel for later.
- I haven’t tried it myself, but this recipe is a perfect candidate for conversion to gluten free. A number of alternatives should work, although you may have to play with the amounts a bit. Please leave a comment if you make a successful batch!