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.
This dish contains the following allergens: Milk/Dairy
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500g
floury potatoes, peeled and quartered
50g
butter or margarine
125g
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
17oz
floury potatoes, peeled and quartered
1oz
butter or margarine
4oz
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
Utensils
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.
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.
500g
floury potatoes, peeled and quartered
50g
butter or margarine
125g
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
17oz
floury potatoes, peeled and quartered
1oz
butter or margarine
4oz
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
Step 2 of 7
Drain the potatoes and allow to air dry for 5 minutes.
500g
floury potatoes, peeled and quartered
50g
butter or margarine
125g
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
17oz
floury potatoes, peeled and quartered
1oz
butter or margarine
4oz
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
Step 3 of 7
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.
500g
floury potatoes, peeled and quartered
50g
butter or margarine
125g
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
17oz
floury potatoes, peeled and quartered
1oz
butter or margarine
4oz
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
Step 4 of 7
Tip the mixture out onto a well-floured surface and gently knead. Divide the dough into 3 even weighted balls.
500g
floury potatoes, peeled and quartered
50g
butter or margarine
125g
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
17oz
floury potatoes, peeled and quartered
1oz
butter or margarine
4oz
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
Step 5 of 7
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.
500g
floury potatoes, peeled and quartered
50g
butter or margarine
125g
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
17oz
floury potatoes, peeled and quartered
1oz
butter or margarine
4oz
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
Step 6 of 7
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.
500g
floury potatoes, peeled and quartered
50g
butter or margarine
125g
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
17oz
floury potatoes, peeled and quartered
1oz
butter or margarine
4oz
gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
Step 7 of 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.
