Tattie scones

Tattie scones are one of those things that have always been there. However I don't eat them much these days, not sure why...I guess it's a combination of not eating fry ups very often and the shop bought ones not quite living up to the memory of how they used to taste.

However, the other day I heard a chef on the radio talking about how to make them and realised that they sounded pretty straightforward. Have to confess that one of the things that made me think they probably were easy was that there were a couple of chefs who had totally different methods. One of which sounded a bit complicated and had things like semolina and nutmeg in them and involved preparing mash 24 hours in advance, and the other was so simple in comparison that it had to be the one to go with.

boil and mash tatties
add the flour gradually to get a dry consistency
add a beaten egg and seasoning
mix to a springy dough consistency, adding more flour if too wet
roll out the dough to 3 to 5mm thick circle
cut into triangles
fry in butter

Worked a treat! Dead simple and very, very tasty.

We had some along with a very slow cooked cannellini bean and veg casserole. The Campbell moved on to just eating them on their own and then some with maple syrup because his dad said he liked a tattie scone with jam. When I pointed out that he could just have one with jam I was told that he would keep that to try once they were cold tomorrow. I wonder if they'll be any left for him to try?