Tuesday, 5 April 2016

Wild Garlic Tattie Scones



When it comes to wild garlic you need to strike when the iron is hot. As such I make no apology for my second wild garlic recipe in as many weeks and there's likely to be more to come. What a difference a fortnight makes in terms of growth. When I went out picking for my Arbroath Smokie & Wild Garlic Pate the leaves were small and scattered however only two weeks later the pickings were lush. All too soon the buds will start to form and the white flowers will bloom so follow your nose and grab it while you can. Nothing tastes as good as free food! If you need any help with foraging for wild garlic, check out this identification and distribution guide by my friend Mark Williams of Galloway Wild Food. 






Tattie Scones are an essential part of the full Scottish Breakfast. A similar delicacy exists in Ireland where they are known as Potato Farls. We ate our Wild Garlic Tattie Scones along with Leek and Potato Soup so they're certainly not just for breakfast. They are the perfect way to use up mashed potato and it's well worth chucking a couple more tatties in the pan to ensure that there are leftovers. If you want to be even more Scottish try my Haggis Tattie Scones variant.


WILD GARLIC TATTIE SCONES

50g Butter
300g Mashed Potato
75g Flour
Pinch of Salt
Large handful of Wild Garlic (30-50g) How much you use will depend on how garlicy you want your tattie scones and at what point in the season you've been foraging - early shoots are the most pungent.

Melt the butter and mix it well into the mashed potato.
Wash the wild garlic, shred finely and add to the potato. 
Sift in the flour and salt and thoroughly combine. 
Divide the mixture into 4 balls.
Liberally flour your surface and roll out each ball gently into a circle about 1/4" thick. 
Cut the circles into quarters.
Heat a girdle or heavy frying pan. 
Smear on some butter with kitchen roll. 
Once hot cook the scones for about 3-4mins on each side until golden brown.


For all the wild garlic you're going to be be picking you'll undoubtedly need lots more recipe inspiration where it can be the star of the dish. However don't forget that you can also substitute it in huge a variety of recipes that call for either garlic, onions, chives or spring onions.

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9 comments :

  1. Mmmmm I've got a wee stash of Wild Garlic left after making pesto, oil and butter - really fancy these tattle scones! Thanks...

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  2. They look great Claire, I was picking wild garlic with some visitors from Edinburgh, I let them take it away, so I'll need to go out and pick some more!

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  3. I'm jealous of your wild garlic! I live in London so find it tough just getting some green space, let alone wild pickings! I'll check out a farmers market at the weekend to see if we have any joy, otherwise will go with spring onions. I LOVE tattie scones though, so this is my weekend treat!

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  4. Ooh my, your tattie scones sound wonderful and I bet they'd be lovely with a poached egg or two. You finally got me out picking wild garlic and I also have a scone recipe in mind :)

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  5. Mmmmmm, yes please! I can so see these topped with a poached or cripsy fried egg - YUM!
    Janie x

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  6. I am going to make these this weekend, they look so good! I am obsessed with wild garlic at the mo. Thanks for including my soup.xx

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  7. These tattie scones sound brilliant! I love wild garlic but don't live near any to pick myself sadly. Thanks for linking to #CookBlogShare

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  8. Foraging is something which the hubby and I are interested in knowing more about. These scones look and sound so good! Thank you for sharing with #CookBlogShare x

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  9. I haven't had Tattie Scones for a while, love these - keep meaning to go foraging for wild garlic in a spot I found last year.

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