Tattie Scones

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Not the healthiest recipe around, these pillowy Scottish pancakes are definitely the comfort food of the gods. I find their greasy stodginess works best when paired with a note of tartness, hence the cherry tomato + spring onion combo.

Ingredients:

  •  ½ kg boiled floury potatoes (or, if you prefer, 5 parts potato to 1 part flour)
  • 125g flour
  • 2-3 tablespoons of milk
  • Generous pinch of salt
  • Butter (for frying)
  • 200g cherry tomatoes, halved
  • 3/4 spring onions
  • Sliced garlic, to taste

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Peel and chop your potatoes, and boil em up in salted water for 8-10 minutes, or until soft. While still warm, mash them (with a generous knob of butter if you’re feeling naughty), add the milk and then the flour. Bring it all together into a dough, and knead it briefly.

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You’ll have enough dough for two rounds of scones, so cut it in half and work into two large patties (approx. 20cm across). Score the surface into 8 segments. This makes me happy because it looks like shortbread. Whack them into a pan with butter and fry for 8-10 minutes until lightly golden on both sides, turning once with a wide spatula, or by sliding onto a plate and then capsizing back in.

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Finishing them off in the oven for 15 minutes will give you an extra crispy-on-the-outside, chewy-on-the-inside effect.

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While you’re waiting for your scones to emerge in all their glory, fry up your tomatoes, spring onions and garlic in a pan with some extra virgin olive oil and cook to taste. (In my case taste doesn’t really come into it, and I have to cook the hell out of anything plant related as I am allergic to all that supposedly healthy stuff.)

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The vibrant red and green will look lovely and fresh next to the greasy triangles. Add black pepper if you so wish, maybe a baked avocado for fun, and enjoy!SAMSUNG CAMERA PICTURES


THEPIGFOOT

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