A traditional Scottish breakfast recipe found on what was then called about.com
No Scottish breakfast would be complete without Tattie scones – Tattie being a familiar term for potatoes. There are many Scottish recipes for Tattie Scones. Some argue that Tattie Scones should not include egg, but the egg helps to glue the potatoes together and makes a lighter scone. To add one or not is your call.
These scones are plain, meaning without added fruit, but they are light, airy and have just the right amount of crusty surface that makes them the perfect backdrop for the vanilla and maple syrup butter.
Cornish Cream Tea (also known as a Devonshire tea or Devon cream tea Cornish cream tea) is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream*, and jam. Traditionally a speciality of Devon and Cornwall, cream teas are offered for sale in tea rooms in those two counties, as well as in other parts of England, and elsewhere in the Commonwealth.
* Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”. It forms an essential part of a cream tea.
A recipe from “Alt om Urter” (All about herbes) published by Den Norske Bokklubben in 1985
Scones is a typical British kind of baked goods, but it has over the years sneaked its way into Norwegian baking traditions as well. Probably because it is such a delicious little tidbit most Norwegians learn to apreciate on their summer holiday on the Isles – Ted