“It’s not a potato scone, it’s a tattie scone!” my colleague exclaimed, the word “tattie” bouncing out on her Edinburgh accent without its Ts and becoming “ta-ee.”
Tattie scones aren’t always part of a Scottish breakfast but they should be, because there are few things that go more perfectly with a bit of runny egg yolk than these stodgy beauties. Indeed, as soon as my friend had uttered the word “tattie scone,” her expression changed into a far-away dreamy gaze.
“Oooh, tattie scone on an egg banjo….” (I think it highly unlikely that anyone will know what an egg banjo is, as my friend has led me to believe it is something her father came up with. That said, the first person who can describe to me the intricacies of an egg banjo shall be awarded a prize).
Some floury potatoes, mashed