Vickys Scottish Tattie Scones, GF DF EF SF NF
Vickys Scottish Tattie Scones, GF DF EF SF NF

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys scottish tattie scones, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Scottish Tattie Scones, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Vickys Scottish Tattie Scones, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must 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 it.

The ingredients needed to make Vickys Scottish Tattie Scones, GF DF EF SF NF:
  1. Make ready 675 grams floury potatoes such as Maris Piper, skin left on
  2. Get 50 grams sunflower spread / butter
  3. Get 150 grams gluten-free / plain all-purpose flour
  4. Get 3 tbsp oil
  5. Make ready 1/2 tsp baking powder
  6. Take 1 salt & pepper
Instructions to make Vickys Scottish Tattie Scones, GF DF EF SF NF:
  1. Cook the potatoes in a large pan of boiling salted water for 25 minutes or until tender
  2. Drain, cool until you can handle them then peel them (cooking them this way seems to keep them drier inside)
  3. Mash them with the sunflower spread until smooth
  4. Add the flour and baking powder to the mash, season with salt and pepper and start to mix in with a spoon
  5. 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
  6. Cut the dough by quartering into rough rectangles, then slice those in half corner to corner to make triangles
  7. Heat half of the oil in a frying pan on a medium heat
  8. 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
  9. Drain on kitchen paper and heat the remaining oil. Fry off the rest of the scones
  10. These can be frozen after cooking. Defrost and refry until warmed through
  11. 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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