Tattie scone in the Air Fryer
Warm, golden tattie scones made from mashed potato, flour and butter — the classic Scottish flatbread that gets crisp edges in the air fryer. Perfect morning bread for a hearty breakfast or a long brunch.
Equipment
- 1 Air fryer
- 1 Pot
- 1 Potato masher
- 1 Mixing bowl
- 1 Rolling pin
- 1 Knife
- 1 Bagepapir (til airfryer)
- 1 Brush
Ingredients
Dough
- 600 g floury potatoes Such as baking potatoes
30 g butter Diced
120 g plain flour
1 tsp salt
For rolling out and brushing
- 2 tbsp plain flour For rolling out
- 15 g butter Melted, for brushing
Instructions
Preparation
- Peel 600 g floury potatoes and cut them into large, even chunks.
- Boil the potatoes until tender in lightly salted water for 15-18 minutes. Drain them, and let them steam dry completely in the pot for 2 minutes — dry mash makes the best scones.
- Mash the potatoes until completely smooth together with 30 g butter and 1 tsp salt. Leave the mash to cool for about 10 minutes, until it is warm to the touch.
- Knead 120 g plain flour into the mash a little at a time, until the dough just barely comes together. Do not knead any longer than necessary, or the scones will turn chewy.
- Scatter 2 tbsp plain flour over the worktop, divide the dough in two, and roll each piece out into a round about 5 mm thick.
- Cut each round into four triangles, so you have eight scones in all, and prick them lightly with a fork.
Cooking in the air fryer
- Preheat the air fryer to 180 °C on the fan setting.
- Line the basket with air fryer baking paper, and lay the scones out in a single layer, without overlapping.
- Bake the scones at 180 °C for 12 minutes. Turn them over after 6 minutes, so both sides turn golden with crisp edges.
- Brush the hot scones with 15 g butter as soon as they come out of the basket.
Serving
- Serve the scones warm — either just as they are, or as part of a Scottish breakfast with bacon, eggs and fried tomatoes.
Notes
Tips for a perfect result:
Use floury potatoes such as baking potatoes, and let them steam dry thoroughly. Wet mash needs more flour, and too much flour makes the scones heavy and dry. Variation:
Stir a tablespoon of finely chopped chives or a pinch of garlic powder into the dough for a more flavourful version at lunch. Serving:
Serve them warm with a generous layer of butter, or as part of a Scottish breakfast with bacon, eggs and fried tomatoes. Portion size:
If your air fryer is on the smaller side, you can bake the scones in two batches.
Use floury potatoes such as baking potatoes, and let them steam dry thoroughly. Wet mash needs more flour, and too much flour makes the scones heavy and dry. Variation:
Stir a tablespoon of finely chopped chives or a pinch of garlic powder into the dough for a more flavourful version at lunch. Serving:
Serve them warm with a generous layer of butter, or as part of a Scottish breakfast with bacon, eggs and fried tomatoes. Portion size:
If your air fryer is on the smaller side, you can bake the scones in two batches.
Nutrition
Calories: 285kcalCarbohydrates: 43gProtein: 6gFat: 10gSaturated fat: 6gPolyunsaturated fat: 0.4gMonounsaturated fat: 2.5gTrans fat: 0.3gCholesterol: 24mgSodium: 610mgPotassium: 570mgFiber: 4gSugar: 1gVitamin A: 280IUVitamin C: 8mgCalcium: 23mgIron: 1.4mgNet carbohydrates: 39g
