Tattie Scones — Scottish Potato Griddle Scones

Ingredients

• 1½ lb floury potatoes, peeled
• ¾ cup all-purpose flour, plus more for rolling
• 3 tbsp butter, melted
• 1 tsp salt
• ½ tsp baking powder
• 2 tbsp butter, for the griddle
• Black pepper

Method

1. Boil the potatoes in salted water until completely tender, 20 minutes. Drain and let them steam dry for a minute, then mash them smooth while hot — cold mash turns gluey when you work flour into it.
2. Beat in the melted butter, salt, and pepper, then work in the flour and baking powder until you have a soft dough that just holds together. Add flour a spoon at a time if it clings; too much and the scones go tough.
3. Divide in two, roll each into a ¼-inch round on a floured surface, and cut into quarters.
4. Heat a dry griddle or heavy skillet over medium and add a little butter. Cook the scones 3 minutes per side, until freckled brown and dry-looking at the edges.
5. Serve hot with butter, or fry them in bacon fat the next morning as part of a full Scottish — which is arguably their true purpose.