Tattie Scones #BreadBakers

A traditional part of a full Scottish breakfast, savory tattie scones are easy to make and even easier to eat, dipped in sunny-side-up egg yolks.

We have very good friends who are from and live in Scotland so we get there to visit as often as we can. Breakfast out at a café means ordering a “full Scottish” which includes not only tattie scones but a slice of black pudding, two eggs, bacon (usually middle bacon, not streaky), a square patty called lorne sausage, grilled tomato and mushroom, baked beans and fried bread or toast.

One of those big plates will set you up for the day, not just the morning! I must confess that sometimes I bring a little baggie in my purse because I cannot eat it all and will save the bacon and/or sausage for later. 

Tattie Scones

This recipe is easily doubled or trebled if you need more tattie scones. Just cook the circles of dough one at a time and if you aren’t frying them again to serve, keep them warm in a slow oven, wrapped in foil. I used one large baking potato for this. If you have smaller ones, try to choose ones that will give you the approximate weight below. Do not peel!

Ingredients

For the dough:

10 1/2 oz or 300g floury potatoes, unpeeled

2 tablespoons or 28g butter

63g plain flour, plus extra to dust

3/4 teaspoon baking powder

pinch fine sea salt 

For optional frying:

2 teaspoons butter

Method

Put the potato in a pan, cover with water, salt generously and bring to the boil. Simmer until cooked through, then drain well on a cutting board. Peel off the skin as soon as you can handle it. Leaving the skin on keeps the potato from being waterlogged which helps make it fluffier.

If you have a potato ricer, push the peeled potato through it then add the butter and stir gently to incorporate the butter as it melts. If not, add the butter and mash with a potato masher. 

Add the flour, salt and baking powder to the potatoes and mix well to form a thick dough. 

It may look like it’s not going to hang together but if you take up a small handful and squeeze it, you’ll see that it will. 

Roll out the dough on a lightly floured surface to about 1/4 in or 5mm thick. You can cut around a plate to shape it into a circle but I hate to waste dough so I just push the sides in a little to make them less uneven. It’s a rustic look but that doesn’t bother me. Don’t let it bother you. 

Dust lightly with flour and prick all over with a fork. I completely forgot the fork pricking so I did it when I had just transferred the tattie scone to the pan. 

Heat the remaining butter in a griddle or large heavy based frying pan over a medium-high heat.  

Fry the dough circle until golden on both sides (about 5-6 minutes). 

Cut into triangles and serve immediately, or cool in a tea towel for later.

Several recipes I found said to let the tattie scones cool then fry them again in more butter for serving. Since I made them one afternoon, I did that the next morning for breakfast with some bacon and eggs. 

I highly recommend doing this. The double frying is worth the time and effort.

Enjoy! 

It’s the second Tuesday of the month so that means it’s time for my Bread Baker friends to share recipes for our chosen theme of scones. Many thanks to our host, Renu of Cook with Renu. Check out the links below. 

• Filled Ginger Scones from A Messy Kitchen
• Fresh Peach Scones from The Wimpy Vegetarian
• Gingerbread Scones from Karen's Kitchen Stories
• Irish Scones from Cook with Renu
• Onion Cheese Scones from Sneha's Recipe
• Preserved Lemon Scones from A Day in the Life on the Farm
• Tattie Scones from Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin these Tattie Scones! 

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Roast Chicken Bacon Cauliflower Bolognese

This roast chicken, bacon and cauliflower Bolognese is rich and flavorful, putting your leftover roast chicken to the best use, a whole new delicious meal!

I must confess, and I don’t think I’m alone here, but I am generally incapable of going to Costco and not buying one of their roasted chickens. They are so much bigger and cheaper than grocery store chickens so I know that there will always be leftovers to make another dish. Often more than one! 

Our favorite is chicken salad with hardboiled eggs but it is followed on closely by any sauce to serve over pasta, sometimes creamy and/or cheesy, sometimes tomato based. And, then, of course, I must simmer the bones for stock/soup.

Honestly, priced at $4.99 since 2009, there is no bigger bargain that can be stretched to make a few meals than a Costco roast chicken.

Note to my friend Wendy and others who are vegetarian or have vegetarian family friends and family they cook for: Skip the bacon and set aside some sauce before you add the chicken and everyone can eat together! 

Roast Chicken Bacon Cauliflower Bolognese

If you have a little more or a little less chicken, if your cauliflower is a bit smaller or larger, it’s all good. This sauce is very forgiving on amounts and will still taste wonderful. P.S. Just to be clear, I am NOT being paid to talk up Costco. I just love that store, its staff members and their inclusive ideology.

Ingredients

10 1/2 oz or 300g leftover chicken (weight without bones or skin)

1/2 head cauliflower (about 1 lb or 450g)

1 medium onion, peeled and finely chopped

3 cloves garlic, peeled and crushed

1/2 cup or 60g cooked real bacon crumbles

1/2 cup or 120ml red wine

2 cans (14.5oz or 411g) crushed or petite diced tomatoes (no salt added)

1 can (6 oz or 170g) tomato paste

2 teaspoon Italian seasonings

1/2 teaspoon baking soda

1 bay leaf

Fine sea salt

Freshly ground pepper

To serve:

1 lb or 450g of your favorite pasta, cooked al dente to package instructions. 

Grated Parmesan

Chopped parsley

Method

Pull the chicken apart into pieces. I like to make most of them a bit bigger than bite-sized because then they don’t completely shred while cooking. Set side. 

Blitz the cauliflower, including stalks, in your food processor. You may have to do this in two batches, depending on the size of your processor. We are looking for fluffy pieces like cauliflower rice, not puree. 

Chop and peel your onion. Finely chop it or since the food processor is already out, go ahead and chop the onion in it. No need to wash it between uses.

Smash the garlic on a cutting board with a knife. Give the garlic a couple of casual chops as well. 

In a large skillet or Dutch oven, fry the bacon crumbles over a medium heat for a couple of minutes. 

Add in the onion, garlic and cauliflower. Sauté until the vegetables have softened. I find this goes faster with a lid on but make sure to remove it and stir often. 

There’s a lot of moisture in the cauliflower and onion but it can still catch if your lid isn’t really tight fitting. Add a little water if you need to stop it from scorching. 

Add in the red wine and cook for a few minutes. 

Add in both cans of tomatoes along with one can filled with water. Stir.

Add in the can of tomato paste and the Italian seasonings. Stir until the paste has dissolved. 

Add in the bay leaf and the baking soda. Stir well them simmer over a low heat, covered, for at least 45 minutes, stirring occasionally. If you have more time, a longer simmer won’t hurt.

Add in the leftover roast chicken and simmer, covered, for a further 20 minutes. 

Taste for salt and add some if necessary. We are watching our salt, so I rarely add any in a meaty Bolognese. Even the “no salt added” tomatoes have natural sodium (adding 140mg to the sauce) and, of course, the regular tomato paste adds about 100mg. In this case, the cauliflower is pretty bland so I think it needs some salt. But you do you. 

Give the whole pot a good few grinds of black pepper and stir. 

Serve over your favorite cooked pasta with Parmesan and a sprinkle of parsley, if desired. 

Enjoy!

It’s Sunday FunDay and today we are sharing one pot recipes. Many thanks to our host, Amy of Amy's Cooking Adventures| Check out the links below.

• Bean and Kielbasa Stew by A Day in the Life on the Farm
• Korean Style Beef Short Ribs with Bok Choy by Karen's Kitchen Stories
• Pečena Piletine Sa Rižom (Baked Chicken & Rice) by Amy's Cooking Adventures
• Roast Chicken Bacon and Cauliflower Bolognese by Food Lust People Love
• Sama Pulao by Mayuri's Jikoni
• Sukhi Roti Ki Khichdi by Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Rustic Baked Potato Soup

Better than Panera’s, (and so says my mother-in-law) this rustic baked potato soup starts with actual baked potatoes for more flavor and texture. It’s creamy and more-ish! 

My wonderful mother-in-law doesn’t cook much for herself anymore, especially now after recovering from two successive broken legs (first the left, then when that healed, the right!) and two and a half months in rehab. So we’ve been cooking and bringing her meals to reheat as she needs them. 

Occasionally she asks me to run to the nearby Panera to pick her favorite rustic baked potato soup. It’s not a big serving still costs $7.99 but, hey, she needs the calories and nutrition so I would never object. But then it occurred to me that I could probably make a copy cat version MUCH cheaper. The great news is she likes mine better! Win-win.

Rustic Baked Potato Soup

The Panera Bread soup upon which this is modeled offers two options for topping, extra (or less) Asiago cheese and the addition of bacon for an extra charge. I’ve never added the bacon when ordering for my mother-in-law so I won’t do it here but feel free you want some! We aren't peeling these potatoes so choose a variety with thin skins like white or golden potatoes. If you must use russets, you might want to peel them. It won’t be the same though. 

Ingredients

2 lbs or 900g white or golden potatoes

Olive oil

4 cups or 960ml chicken stock

2 tablespoons butter

1 white onion

2 cloves garlic

4 oz or 113g cream cheese

1 green onion, green part only, sliced

1/2 teaspoon salt, if necessary (some chicken stock is pretty salty and that’s enough salt)

1/2 teaspoon freshly ground black pepper

To garnish: Asiago cheese, grated  

Method

Preheat your oven to 400°F or 200°C and line a pan with silicone mat or foil for easy clean up.

Scrub the potatoes clean and cut them in half lengthwise. Oil the silicone mat or foil with a good drizzle of olive oil then place the potatoes cut side down. Use a basting brush to oil the tops of the potatoes. 

Roast in your preheated oven for 15 minutes. Turn the potatoes cut side up and roast for another 15 minutes. 

While the potatoes are roasting, peel and chop your garlic and onion. 

Remove the potatoes from the oven and leave to cool. 

Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent. I cover my pot because I find it helps soften the onion more quickly. 

Chop the potatoes into chunks. 

Add the potatoes and chicken stock to the pot. 

Bring to a boil then simmer for about 12 to 15 minutes by which time the potatoes should start to break down, if they haven’t already. 

Use a potato masher to mash some of the potatoes. 

Give the soup a good stir. If you like a thicker soup, mash more! The Panera soup does have some potato chunks so I tried to match that texture. 

Add the cream cheese and the sliced green onion and stir until the cheese has melted. Add the salt, if needed, and black pepper.

Serve garnished with shredded Asiago cheese.

Enjoy!

It’s Sunday FunDay and we are celebrating moms ahead of Mother’s Day in the United States next weekend, sharing recipes in honor of the great women in our lives. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below. 

• Edible Gelatin Balloons for Cake Decorating from Amy's Cooking Adventures
• Guava Cheese from Sneha's Recipe
• Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream from Culinary Cam
• Honey Mustard Chicken Strips from A Day in the Life on the Farm
• Pistachio Saffron Muffins from Mayuri's Jikoni
• Rustic Baked Potato Soup from Food Lust People Love
• Shortbread Lemon Squares from Our Good Life

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Rustic Baked Potato Soup! 

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M&M Mini Muffins #MuffinMonday

Small and sweet, these M&M mini muffins are the perfect little bite for brunch, snack or tea time. Watch 24 disappear in no time at all! 

Last month, we hosted a small brunch for our former neighbors who moved last summer. They only moved six blocks away, which seems like nothing in the greater scheme of things but with everyone’s busy lives, we rarely get to see them unless we put something on the calendar. 

I made these muffins along with a crushed pineapple carrot quick bread, cheesy scrambled eggs, crispy bacon and fruit salad. It was lovely to catch up with them and the mini muffins were a hit with their adorable soon-to-be four-year-old, as I was hoping they would be.

You may notice that my M&M baking bits are missing the reds and greens. That is because I needed them to bake Christmas cookies to donate for a senior citizen Christmas party in our neighborhood last year. I couldn’t be bothered to drive to the store so I sat and separated them. The things I'll do to avoid yet another trip to the store!

M&M Mini Muffins

If you don’t have M&M baking bits, you can substitute mini chocolate chips. Or chop a chocolate bar up in pieces. Definitely don't drive to the store just for baking bits. 🤣 🙄

Ingredients for 24 mini muffins:

1 cup or 125g flour

1/4 cup or 50g sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/4 cup or 75g plain Greek yogurt

1/4 cup or 60ml milk

2 tablespoons canola or other light oil, plus extra for greasing the pan

1 teaspoon vanilla extract 

1/2 cup or 85g M&M baking bits

Method

Preheat your oven to 375°F or 190°C and prepare your mini muffin pan by lining it with little paper muffin cups or brushing the inside with oil. 

In large bowl whisk together the flour, sugar, baking powder, baking soda and salt. 

In smaller bowl, whisk together the egg, yogurt, milk, oil and vanilla extract.

Add the wet ingredients to the dry ingredient and fold until just combined then fold in the baking bits.

Divide the batter between your prepared mini muffin cups. 

Bake in the preheated oven about 15-18 minutes or until the muffins are nicely browned and a toothpick inserted comes out clean. 

Leave them to cool for a few minutes then remove them from the pan and cool on a wire rack. 

Enjoy!

It's the last Monday of the month so that means it's Muffin Monday. Time to share muffin recipes! Check out the links below: 

• Blueberry Orange Muffins (egg free) from A Messy Kitchen
• M&M Mini Muffins from Food Lust People Love
• Tahini Coconut Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these M&M Mini Muffins!

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