Tatty Scones (Scottish Potato Scones)

Instructions

PREPARE THE POTATOES
Boil cubed potatoes in well-salted water for 15-18 minutes until fork-tender but not falling apart.
Drain in a colander and let steam for 2 minutes to remove excess moisture.
Pass through a potato ricer or food mill while still warm (this prevents gluey texture).
Spread on a sheet pan and let cool to room temperature, about 15 minutes.

DOUGH:
In a large mixing bowl, combine the cooled riced potatoes with melted butter, egg yolk, and sour cream.
Add kosher salt, black pepper, and fresh chives.
Gradually fold in the flour using a bench scraper or wooden spoon until just combined.
Add milk 1 tablespoon at a time only if the dough feels too dry.
The dough should hold together but remain tender—don't overmix.

SHAPE AND COOK:
Turn dough onto a lightly floured surface and gently pat into a ¾-inch thick rectangle.
Using a sharp knife, cut into 2½-inch squares, then cut diagonally to create triangles.
Heat a cast-iron skillet or heavy griddle over medium-low heat.
Add butter and let it foam and subside.
Cook scones 4-5 minutes per side until deep golden with beautiful griddle marks.
They should sound hollow when tapped and spring back lightly when pressed.

FINISHING & SERVING:
Immediately brush tops with a touch of melted butter and sprinkle with flaky sea salt.
Serve warm with cultured butter, or elevate with crème fraîche and smoked salmon.
Perfect for brunch, breakfast, or an elegant afternoon tea.