Gluten-Free Tattie Scones
Add a little fun to your breakfast with these Gluten-Free Tattie Scones. An allergen-free alternative to the real Scottish classic, made with just 4 simple ingredients they're super simple to make and perfect served slathered with lashings of butter.
- Contains Dairy
Ingredients
- 17oz floury potatoes, peeled and quartered
- 1oz butter or margarine
- 4oz gluten-free self-raising flour, plus extra
- Sea salt and pepper, as desired
Instructions
Step 1
Place the potatoes into a medium-sized pan and add cold water, just enough to cover the potatoes. Bring to a gentle boil and cook for 15 minutes, or until the potatoes break apart easily with a fork.
Step 2
Drain the potatoes and allow to air dry for 5 minutes.
Step 3
Place the potatoes into a large bowl and mash with a potato masher. Stir in the butter, followed by the flour, and salt and pepper.
Step 4
Tip the mixture out onto a well-floured surface and gently knead. Divide the dough into 3 even weighted balls.
Step 5
Being sure to use a lightly floured surface, roll a ball into a 18cm disc, roughly 3-5mm thick. Cut into quarters and pierce with a fork.
Step 6
Place the Ninja Sauté Pan over a medium-high heat. Using a spatula transfer the quarters to the pan and cook for a few minutes before flipping and cooking further. The tattie scones should be nicely browned on both sides. Remove from pan and leave to cool on a wire rack.
Step 7
Repeat the process for all mixture. Once cooked serve with a full English breakfast or slather with butter and top with jam or marmite.