Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, vickys scottish tattie scones, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Scottish Tattie Scones, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Vickys Scottish Tattie Scones, GF DF EF SF NF is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook vickys scottish tattie scones, gf df ef sf nf using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vickys Scottish Tattie Scones, GF DF EF SF NF:

1. Make ready 675 grams floury potatoes such as Maris Piper, skin left on
2. Get 50 grams sunflower spread / butter
3. Get 150 grams gluten-free / plain all-purpose flour
4. Make ready 3 tbsp oil
5. Get 1/2 tsp baking powder
6. Take 1 salt & pepper

Steps to make Vickys Scottish Tattie Scones, GF DF EF SF NF:

1. Cook the potatoes in a large pan of boiling salted water for 25 minutes or until tender
2. Drain, cool until you can handle them then peel them (cooking them this way seems to keep them drier inside)
3. Mash them with the sunflower spread until smooth
4. Add the flour and baking powder to the mash, season with salt and pepper and start to mix in with a spoon
5. Flour a surface and bring the dough together properly with your hands. On the floured surface pat the dough out so it's around 1/4 inch thick
6. Cut the dough by quartering into rough rectangles, then slice those in half corner to corner to make triangles
7. Heat half of the oil in a frying pan on a medium heat
8. Useing a fish slice to pick up the tattie scones, add 2 of them to the pan and fry for 2 minutes on each side until golden
9. Drain on kitchen paper and heat the remaining oil. Fry off the rest of the scones
10. These can be frozen after cooking. Defrost and refry until warmed through
11. We would normally have these as part of a cooked breakfast with bacon, sausages, mushroom, baked beans, egg, grilled tomato and black pudding - - https://cookpad.com/us/recipes/334453-vickys-scottish-black-pudding-blood-sausage

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