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Tattie scones and scrambled eggs, toasted bannocks with honey butter and roast plums – Anna Higham’s big breakfast recipes | Food | The Guardian
Scottish breakfasts are worth getting up for: think eggs and potato cakes in a freshly baked roll, or toasted barley bread laced with sticky plums and honey butter
Rezept
Zubereitungszeit ca. 655 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 105 Minuten
Zutaten:
- 375g strong white stone-ground bread flour plus extra for dusting
- 4g sugar
- 4g salt
- 5g dried active yeast
- 40g lard or vegetable shortening
- 210g cold water
- 1kg maris piper potatoes
- 165g strong stone-ground flour plus extra for dusting
- 5tsp fine salt
- 1tsp baking powder
- 60g melted unsalted butter
- 2tbsp salted butter
- 6 eggs
- 1tbsp creme fraiche
- Salt and black pepper
- Red or brown sauce to serve
Arbeitsschritte:
- First, make the morning rolls.
- Combine the dry ingredients in a bowl, then rub in the lard.
- Add the water, mix to form a rough dough, then cover with a damp tea towel and leave to rest for 10 minutes.
- Knead the dough until it feels smooth, springy and has good stretch – about 10 minutes in a mixer on medium speed, 25 minutes by hand.
- Transfer the dough to a lightly oiled container, cover with a damp tea towel and leave for about an hour to double in size.
- Turn out the dough on to a well-floured surface, roll it into a rectangle, then divide into 12 equal pieces of about 120 g each.
- Pinch the four corners of one piece of dough into the centre, then flip over.
- Allow the dough to stick slightly to the worktop and, with a cupped hand, work it into a tight ball.
- Now use a dough scraper to release it from the bench, then transfer to a lined, high-sided baking tray.
- Repeat with the remaining pieces of dough, spacing them evenly apart.
- Sprinkle each with a little flour, cover with a damp cloth and refrigerate overnight.
- Heat the oven to 240C (220C fan)/475F/gas mark 9, then bake the rolls for 25-30 minutes, until dark and "well fired" on top; remove and leave to cool slightly.
- Meanwhile, peel and cut the potatoes into chunks, boil in well-salted water until tender, then drain and mash (or use a potato ricer).
- Mix in the remaining tattie scone ingredients to make a dough, then divide in two.
- Put a frying pan on a medium heat.
- Cut out a 10 cm circle of baking paper, flour it well and put one block of the potato dough on top.
- Roll this into an even 10 cm round, score it into quarters, then flip into the hot pan.
- Cook for three to five minutes, until it puffs up and colours on the bottom, then flip and cook for a minute or two, until coloured on the other side.
- Transfer to a rack while you roll and cook the remaining dough.
- Melt a tablespoon of butter in the same frying pan on a medium heat.
- Whisk the eggs, creme fraiche, salt and pepper, then pour into the hot pan and leave the bottom to set, much as you would an omelette.
- Use a spatula to push the set egg into the centre, cook until the mix is 75% set, then fold over and take off the heat.
- Put the remaining tablespoon of butter in a hot pan and, once foaming, fry the tattie scones until golden brown with crisp edges, flipping once halfway.
- Divide the tattie scones along the score lines, then split the buns and fill with two tattie scones and the eggs.
- The choice of red or brown sauce is entirely your own.
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