Though this is a post about Tattie Scones, I’m first going to write about mashed potatoes. Credit must be given to Food52 and The Daily Spud for pointing me towards the experts and the method. The recipe mostly came from Shirley Corriher’s Cookwise, in which she credits Jeffrey Steingarten.

Who knew that there was science to this seemingly simple food (mashed potatoes), but there it is. And I’m a believer. The process is fussy and takes a while, but the results are wonderful. A perfect pandemic cooking project! And, I can report that the leftovers (nuked with another ¼ T of butter) are just as good as the original result. Really nummy.

So, then there were leftover mashed potatoes and a timely watching of an old episode of the Great British Baking Show in which James Morton (the Scot) made Tattie Scones during Bread Week. I gave it a whirl, using the SpruceEats recipe, but I already had butter and dairy in the mashed potatoes so I tweaked it accordingly. They came out beautifully, even with a marginally successful (read = “unsuccessful”) pan flip. I had them with some Easter ham (thank you, Mike and Chris!) and was verrrrry happy.