Irish Herb Tattie Scones
- 1 lb Potatoes (baking potatoes, peeled, cooked, and mashed)
- 1 oz butter (2 T, plus more for greasing)
- 1/2 tsp salt
- 1 medium egg
- 1 tsp baking powder
- 1/2 tsp dried dill weed
- 1/4 tsp dried summer savory
- 1/4 tsp oregano
- 1/4 tsp dried rubbed sage
- 2 tbsp fresh parsley (chopped)
Heat the oven to 400 F (200 C/Gas Mark 6).
Place the mashed potatoes in a large bowl and add all the other ingredients to form a sticky dough. Add in herbs and gently combine.
Roll out the dough on a floured surface to approximately 1/2-inch thickness.
Cut into saucer-sized rounds then score a cross into the dough to mark 4 equal wedges.
Grease a baking sheet with butter and bake the scones for 20 minutes until golden brown and risen.
The scones can also be cooked on the stovetop on a griddle or heavy-based frying pan. Cook the scones 5 minutes on either side until golden and risen.
How to Store, Freeze, and Reheat Tattie Scones Wrap leftover scones in foil and store in the refrigerator for up to two days. Heat them up in a hot pan or oven before serving with a little bit of butter. To freeze, transfer the cooled scones to zip-close bags for up to one month. Reheat on a greased griddle or oven, or pop them in the toaster.
Servings 6
- Amount Per Serving
- Calories 144kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 24g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Mashed potatoes made from starchy potatoes work best. The waxy varieties will create either a waxy or a lumpy mash. Traditionally, these work best with either Maris Piper, or King Edward potatoes, which are not typically available in the U.S.; try russet potatoes or Idaho potatoes. Always check that the variety you buy is suitable for mashing.
Ensure that the mashed potatoes are not too wet; don't add too much cream, milk, or butter. Drier mashed potatoes create a dough that will roll out more easily, especially if you include the egg.
If the dough is not firm enough, add a little more flour.