Hey there! I’m back after a 2 week stint as a truant blogger, I’m happy to report I’ve got a recipe for the Fraser’s return to Scotland. I’m a bit late, as Rabbie dug the first potato out of the kail yard last weekend, but you won’t hold that against me, will ye? I hope not, especially since I’ve got warm potato, aka tattie, scones for you to munch on during episode 209, coming up this week. Although not quite as easy as Fergus’s suggestion to boil them and serve them with salt, tattie scones are a simple recipe that are traditionally made from leftover potatoes, (“usually just after the midday meal, when still warm,” according to F Marian McNeill’s The Scots Kitchen). Potato scones are not specifically mentioned in Outlander or any of the subsequent books, but they are a Scottish staple, (and an Irish one before that), that came about when the Scots adopted potatoes into their gardens in the mid and late 18th Century. They are delicious at breakfast, spread with extra butter and served with eggs, bacon and beans. Or spread them with cream cheese, dill, and a few slices of lox or smoked salmon for […]
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