Tattie Scones with Dry Cured Streaky Bacon

Transfer the scones to a wire rack while the second batch cooks
SERVINGS    
 
4
PREPARATION TIME
20 MINS
COOKING TIME
15 MINS

Ingredients

250g Floury Potatoes (peeled)
25g Butter (plus extra for greasing griddle)
50g Plain Flour
½ tsp Salt
¼ tsp Baking Powder
8 rashers Dry Cured Streaky Bacon

Tattie Scones with Dry Cured Streaky Bacon

Instructions

Cut the potatoes into chunks and cook until tender, drain and mash with the butter.


Weigh the potatoes to check there is 200g. Sift the flour, salt and baking powder into a bowl and stir in the still warm mash and combine, gently, to make a dough. Using lightly floured hands, gently shape the dough into 2 balls and turn onto a lightly floured surface. Roll out the dough to form two circles that are ½cm thick. Cut each circle into quarters and prick all over with a fork.

Heat a griddle, or large heavy based frying pan, to medium then smear all over with a little butter. Once hot, carefully transfer 4 of the scones to the pan and cook for about 3-4 minutes on each side until golden brown. Transfer the scones to a wire rack while the second batch cooks.

Grill or fry the bacon until cooked to your liking and serve with the tattie scones.

Serve with fried eggs

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