Scottish tattie scones with beetroot puree

Scottish tattie scones with beetroot puree

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  • Preparation:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, pass through a food mill into a bowl, allow to cool slightly. Mix the egg, butter and dill into the potato puree. Sieve in the flour and baking powder, season with salt, knead into a smooth dough. Cover and leave to rest at room temperature for approx. 30 mins.
  2. Step 2

    Puree the beetroot, oil, lemon zest and cinnamon until smooth, season.
  3. Step 3

    Roll out the dough to approx. 1 cm thick (approx. 20 cm in diameter), cut into 6 pieces. Heat the butter in a non-stick frying pan, fry the scones for approx. 5 mins. on each side until golden brown.
  4. Step 4

    Serve the scones with salmon, beetroot puree and crème fraîche. Serve with the remainder of the beetroot puree.