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Thursday, 22 September 2011

Scottish Diet


One of the better things to come out of the damned Rugby World Cup® is the suddenly fierce competition between our school staff to outdo each other.

I'm talking about food.

All of the staff have been arbitrarily allocated to a national team involved in the RWC®, and each day 2 or more of these teams vie with each other to produce the biggest spread of food, linked in sole way to their notional 'team'.

Because I missed my team's (The French for goodness sake. I like the French, the French cuisine, the French countryside, the French people. It's their bloody government that turns them into ' A bunch of cheese-eating surrender monkeys' ) day on Monday when I escorted my Beloved to hospital, so I thought I'd add what little I could to the Scottish team effort on Wednesday.

I made about a kg of Potato Scones.  These are a Scottish delicacy, best eaten either cold with plenty of butter, or fried in bacon fat and served with bacon, fried eggs, sausage and black pudding.

Potato Scones Recipe

Ingredients For Potato Scones

500g of mashed potatoes
100g of plain flour
50g of butter
Pinch of salt

How To Make Potato Scones

A girdle or griddle pan is the best way to make potato scones though a frying pan can also be used. The trick is not to let the potato scones mixture get dry.

Boil the tatties and then mash them thoroughly. Add butter and salt if needed. A healthier potato scone recipe should omit the salt.

In a mixing bowl mix in the plain flour with the mashed tatties ensuring the potato scones mixture does not go dry.

Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm. For this recipe for potato scones cut into the traditional shape of potato scones of triangles, though some bakers now sell round tattie scones.

Put each triangular potato scone into the griddle or frying pan and cook on both sides until brown.

I think I made them rather too thin, and served them with just butter, not bacon-fried., but they seemed quite popular, because they were all consumed.  I didn't even get a third helping.

However, the bloody Fijian team served freshly barbecued steak and onion sandwiches.  How the hell can we compete with that.

It was only because their steaks had the consistency of shoe leather that we Scots gained any points at all.  Well that, and my Tattie scones.

I knew I should have served an accompanying 'wee dram'

Good food though. I think all of the staff have put on a little weight.

I know which one I prefer, and it's not Little Miss Anorexia


  1. TC: Nobody. I suggested it to the Russian team, but they didn't like the idea of cold soup.

  2. I had one of those scones - not bad, I thought it was Narn bread.

  3. Richard [of RBB]: Did you have it with butter? and why did you think a Scottish food area would have Indian bread?

  4. Maybe he was thinking of Nairn bread.


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