It’s time to Eat the World and this month we’re heading somewhere I’d love to see in real life: Scotland!
I’ve already made shortbread cookies, a classic from Scotland, so this month I decided to try something new: Tattie Scones!
Tatties Scones are more or less a potato pancake with ingredients very similar to Norweigian Lefse. I was especially excited to try these out since I finally bought myself a potato ricer and I love opportunities to put it to use and justify the purchase!
These scones were a delightful addition to our breakfast for dinner and a nice change of pace from hashbrowns!
Check out all the wonderful Scottish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
A Day in the Life on the Farm: Scottish Smoked Salmon Pate
Culinary Adventures with Camilla: Toad-in-the-Hole, Shortbread with Candied Ginger, and some Scottish Chocolates
Sneha’s Recipe: Shortbread Cookies - Scottish
Magical Ingredients: Scottish Tattie Scones
Kitchen Frau: Cranachan (Raspberry, Whisky & Oat Cream Parfaits)
Sugarlovespices: Easy Traditional Scottish Crumpets with baking powder
Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Scottish Tattie Scones
Recipe from Christina’s Cucina
1 pound potatoes
¼ cup butter, softened
½ teaspoon salt
½ cup flour
Boil the potatoes whole, cooking until fork-tender. Once cool enough to handle, peel the potatoes.
Press the potatoes through a ricer (or mash). Stir in the butter, salt, and flour. Turn out onto a lightly floured surface gently knead until smooth.
Divide the dough into 4 pieces and form each into a ball. Roll each ball out to ¼-inch thickness and stab all over with a fork. Cut the dough into 6 wedges.
Heat a dry skillet over medium heat. Add the wedges and cook 3-4 minutes per side or until browned.
Serve lightly buttered. To reheat leftovers, melt butter in a skillet and fry the tattie scones until heated through.
Amy Eats the World in...
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs)
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce
Bangladesh: Shemai (Sweet Vermicelli Pudding)
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Laos: Khao Piak Sen (Lao Chicken Noodle Soup)
Jamaica: Chicken & Pumpkin Soup
Vietnam: Vietnamese Chicken Porridge (Chao Ga)
Sudan: Red Lentil Soup (Sudanese Addas)
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso