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> Tottie Scones, Tottie scone recipe
The Bankie
post 10th Nov 2014, 07:44pm
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Hi Guys
I need some help here
Having finally sorted out reasonable roll, Lorne sausage and Meat pie recipes and the wife has been making proper crumbly shortie for years I'm looking for a proper Ner'day "Black Bun" and a Glaswegian Tottie scone recipe.

Black Bun might as well be a black hole and the only recipes for tottie scones are the awful 1/2 inch thick jobs from the "catering" trade. I want some of the really thin (1/4 inch maximum) triangular jobs we used to get, and for all I know can still get, back in the 60s.

Anybody help?

The Bankie


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bilbo.s
post 10th Nov 2014, 07:52pm
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QUOTE (The Bankie @ 10th Nov 2014, 09:01pm) *
Hi Guys
I need some help here
Having finally sorted out reasonable roll, Lorne sausage and Meat pie recipes and the wife has been making proper crumbly shortie for years I'm looking for a proper Ner'day "Black Bun" and a Glaswegian Tottie scone recipe.

Black Bun might as well be a black hole and the only recipes for tottie scones are the awful 1/2 inch thick jobs from the "catering" trade. I want some of the really thin (1/4 inch maximum) triangular jobs we used to get, and for all I know can still get, back in the 60s.

Anybody help?

The Bankie



Some black hole ! I just googled "black bun recipe" and got 1,350,000 hits. Tottie scones only wnt into 5 figures. As with all internet recipes, there will be huge variations, but take your pick.


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Dave Grieve
post 11th Nov 2014, 06:28am
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This is the basic recipe I use, the thickness can be whatever you want simply by rolling

Potato Scones
Ingredients:

Half pound boiled and mashed potatoes
(65g) flour
3 tablespoons melted butter
Half teaspoon salt

Preparation Method:
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick.
Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased.
Cook each side for about three minutes or until golden brown.
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The Bankie
post 11th Nov 2014, 10:19am
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Many thanks Dave,
I'll give that a try.

Regards
Jim


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taurus
post 11th Nov 2014, 10:43pm
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Bankie I would like to tell you my tottie scone secrets,my husband won`t look at a tottie scone when we visit Scotland ,he prefers mine.I use 3 teaspoons of salt in the spuds when I cook them,and mash with white pepper butter and milk,like Dave I don`t let them get too dry. The skillet should be very hot,and dry to cook,then.....into a clean teatowel all wrapped up and steaming through each other,that makes them soft and velvety. Right I`m in the notion now,I`m away to peel the totties
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Dave Grieve
post 12th Nov 2014, 07:23am
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QUOTE (taurus @ 12th Nov 2014, 01:00am) *
Bankie I would like to tell you my tottie scone secrets,my husband won`t look at a tottie scone when we visit Scotland ,he prefers mine.I use 3 teaspoons of salt in the spuds when I cook them,and mash with white pepper butter and milk,like Dave I don`t let them get too dry. The skillet should be very hot,and dry to cook,then.....into a clean teatowel all wrapped up and steaming through each other,that makes them soft and velvety. Right I`m in the notion now,I`m away to peel the totties


I normally dont measure the salt I put in, I just make sure theres a lot otherwise the scones are quiet tasteless, think I will give your method a try next time Taurus, which will be this Saturday, I will also take a drive and see if I can find some Black Pudding or Haggis, long time since we have had a proper Sunday breakfast thumbup.gif
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farrochie
post 12th Nov 2014, 08:35am
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Great discussion, I used to make tottie scones when I was a youngster, but I never worked to a recipe. It was just the basic totties, flour and butter, mixed and rolled out thin. But I cooked them on a griddle first. They could be fried later. I also used to like them cold and spread with butter when I bought them.
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The Bankie
post 12th Nov 2014, 08:58am
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Once more Thank you all for the replies. biggrin.gif

The main problem I found was the thickness of the dough. I could never get it to roll thin enough without cracking so it must be a water or flour snag. blush4.gif
As far as recipes go I HAVE found a "black bun" one and I never realized it was so complicated so I'll give that one a miss ohmy.gif
I can now make passable morning rolls (providing I remember to start at lunchtime the previous day) and "Beatties Meaties" and Carol, my wife, has made shortbread to the "Recipe, What recipe?" recipe for 40+ years so we're OK for real food now.
Unfortunately she has started to suffer from arthritis so I have to do the preparation work but working together we seem to have it sorted.

A final thanks to those of you who have replied thumbup.gif so all I need is to get the extra spuds in and off we go.

Regards
Jim & Carol


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Dave Grieve
post 16th Nov 2014, 08:38am
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Thanks Taurus, just finished breakfast and my wife like the new recipie dont think I got it 100 per cent but i will tweak it until its spot on.
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