Potato scone

Potato scone is a type of scone that is made primarily from potato. It is a traditional food item in Scotland, where it is also known as a tattie scone, and is commonly served as part of a full Scottish breakfast.

History

The potato scone has its roots in the traditional Scottish kitchen. It was a way to use up leftover mashed potato and was often served as a breakfast item. The exact origins of the potato scone are unclear, but it is likely that it has been a staple in Scottish cuisine for centuries.

Preparation

To make a potato scone, mashed potatoes are mixed with flour and butter, and sometimes a raising agent such as baking powder is added. The dough is then rolled out and cut into circles or triangles before being cooked on a griddle. The result is a soft, slightly chewy scone that is best served warm.

Serving

Potato scones are traditionally served as part of a full Scottish breakfast, alongside items such as black pudding, bacon, and eggs. They can also be served on their own, spread with butter or jam, or used as a base for toppings like smoked salmon or cream cheese.

Variations

While the traditional potato scone is quite simple, there are many variations on the recipe. Some versions include additional ingredients such as cheese, herbs, or onions. There are also variations in the method of cooking, with some recipes calling for the scones to be baked in the oven rather than cooked on a griddle.

See also

• Scone
• Scottish cuisine
• List of British breads

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