How to Prepare Speedy Vickys Scottish Tattie Scones, GF DF EF SF NF
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Many things affect the quality of taste from Vickys Scottish Tattie Scones, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Scottish Tattie Scones, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Scottish Tattie Scones, GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Scottish Tattie Scones, GF DF EF SF NF estimated approx 1 hour.
To get started with this recipe, we have to prepare a few components. You can have Vickys Scottish Tattie Scones, GF DF EF SF NF using 6 ingredients and 11 steps. Here is how you cook that.
These are a typical staple you'd be offered in any Scottish hotel as part of their cooked breakfast menu. Crunchy on the outside, soft inside. Our equivalent of the American hash brown
Ingredients and spices that need to be Take to make Vickys Scottish Tattie Scones, GF DF EF SF NF:
- 675 grams floury potatoes such as Maris Piper, skin left on
- 50 grams sunflower spread / butter
- 150 grams gluten-free / plain all-purpose flour
- 3 tbsp oil
- 1/2 tsp baking powder
- 1 salt & pepper
Instructions to make Vickys Scottish Tattie Scones, GF DF EF SF NF
- Cook the potatoes in a large pan of boiling salted water for 25 minutes or until tender
- Drain, cool until you can handle them then peel them (cooking them this way seems to keep them drier inside)
- Mash them with the sunflower spread until smooth
- Add the flour and baking powder to the mash, season with salt and pepper and start to mix in with a spoon
- Flour a surface and bring the dough together properly with your hands. On the floured surface pat the dough out so it's around 1/4 inch thick
- Cut the dough by quartering into rough rectangles, then slice those in half corner to corner to make triangles
- Heat half of the oil in a frying pan on a medium heat
- Useing a fish slice to pick up the tattie scones, add 2 of them to the pan and fry for 2 minutes on each side until golden
- Drain on kitchen paper and heat the remaining oil. Fry off the rest of the scones
- These can be frozen after cooking. Defrost and refry until warmed through
- We would normally have these as part of a cooked breakfast with bacon, sausages, mushroom, baked beans, egg, grilled tomato and black pudding
https://cookpad.com/us/recipes/334453-vickys-scottish-black-pudding-blood-sausage
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