Everything bagel tattie scones
Take a Scottish classic, sprinkle over a popular American seasoning, then serve with eggs and smoked salmon, and let the deliciousness flow! Tattie (for ‘potato’) scones are more like flatbread or griddle bread than an actual scone – they don’t rise much. But they’re wonderfully potato-y and easy, and are the perfect foil for everything else going on here.
Pro Tip: be sure to taste your Everything Bagel Seasoning before you let it rip as some brands can be salty. And if you’re not familiar with it, it’s a fun blend of all the flavours you’d associate with classic bagels – white sesame seeds, black sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes and sea salt flakes. You can even make your own by mixing all these things together in the same ratio with the exception of the poppy seeds. You only want half as much of these as everything else.
MAKES 12
650g all-purpose potatoes (about 2 large), peeled and cut into 3-4cm pieces
30g softened unsalted butter, chopped
125g plain flour
1 tsp baking powder
Everything Bagel Seasoning
smoked salmon, soft-boiled eggs and rocket leaves, to serve
Cook the potato in boiling, salted water for 10-12 minutes or until very tender. Drain well, then stand In a colander for about 10 minutes to steam-dry and cool slightly. Using a potato ricer or a masher, rice or mash the potato, then transfer it to a bowl. Add the butter, then use a fork to mash to combine. Sift over the flour and baking powder, then use your hands to gently combine and form a dough; if it feels too wet, add a little more flour. Take care not to overwork the dough or your scones will be tough.
Turn the dough out onto a lightly floured board, then divide it into three even sized pieces. Scatter your surface lightly with some Everything Bagel Seasoning, then roll each piece into a ball, coating it in seasoning as you go. Roll each ball out into a circle about 16cm across, scattering with more seasoning if needed to lightly coat. Cut each round into quarters.
Meanwhile, heat a small, heavy-based frying pan over medium heat. Cook the scones, in batches, for 5-6 minutes on each side or until golden, slightly puffed and cooked through. Serve warm or at room temperature with smoked salmon, soft boiled eggs and rocket leaves.
