Jamie Oliver’s recipe for potato scones, or as they’re better known as in Scotland, tattie scones, doesn’t get any easier.
Simply mix the ingredients into a dough and cook for a few minutes to have the most delicious accompaniment.
The star chef’s recipe yields two to four servings and can be enjoyed with eggs, bacon or salmon for an easy and nutritious breakfast.
Sharing the recipe on his official website, Jamie said: “You see potato scones quite a lot in Scotland, Ireland and Wales, served for breakfast with bacon and eggs, afternoon tea with butter and jam or supper with smoked salmon. ”
The website indicates this dish can be ready in as little as half an hour and is “super easy” to make.
Instructions
Start by removing the skins and chopping the potatoes into large chunks. Cook them in a pot of boiling water with added salt for 8-12 minutes, until they become soft throughout.
Drain the cooked potatoes and mash them with butter until smooth and creamy. In a bowl, whisk together the flour, baking powder, and a generous pinch of salt.
Add the warm mashed potato mixture to the dry ingredients and gently fold it in with a spoon or your fingers until it forms a cohesive dough. Divide the dough into two equal portions and shape them into balls.
Transfer the balls to a lightly dusted surface with flour and roll each one out into a flat circle about five millimetres thick. Use a fork to prick the dough all over to create holes, then cut each circle into four wedges.
Heat a griddle pan over medium heat. Once it’s hot, lightly grease it with a pat of butter. Carefully place the potato scones in batches on the pan and cook for 3-4 minutes per side, until they turn a beautiful golden brown colour.
