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Edit · Haggis & Tattie Taco Scones

Name: Haggis & Tattie Taco Scones
Total time: 45 min
Yield: Makes 6 tacos
Cuisine: Scottish-Australian
Ingredients: 500 g Mashed tatties (floury — Maris Piper or Rooster); 90 g Plain flour (plus extra for dusting); 10 g Potato starch; 50 g Butter (melted); 1 tsp Salt; 1 Good haggis (≈ 400 g, cooked per packet); 2 tbsp Whisky (to deglaze the haggis pan)

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Ingredients

Method

Step 1
Peel, chunk, boil in salted water until tender (~15 min). Drain hard, then steam-dry over the empty hot pan for a minute. Pass through a ricer or mash smooth.
Step 2
Mix the warm potato with melted butter, salt, then sift in the flour. Bring together with your hands until just smooth. Don't overwork — gluten is the enemy here.
Step 3
Roll out on a floured board to ~5 mm thick. Cut 12 cm rounds (saucer-sized). You should get 6.
Step 4
Heavy pan, medium-high, no oil. Cook each scone 2–3 minutes per side until golden-brown spots appear. Stack and wrap in a tea towel to keep warm and pliable.
Step 5
Hot pan with a knob of butter. Crumble cooked haggis in, fry until the edges crisp (~3 min). Splash in whisky off the heat — let it deglaze. Don't set yourself on fire.
Step 6
Tattie scone, warm. Spoon of neep purée (below). Pile of crispy haggis. Drizzle of sriracha. Coriander leaves. Fold. Eat over the sink.

Tips & Tricks

Edit tip 1
Floury potatoes only. Waxy potatoes make wet, gluey scones.
Edit tip 2
Add the flour while the potato is warm — cold potato = tough dough.
Edit tip 3
Don't roll too thin (cracks) or too thick (won't fold).
Edit tip 4
If your scones are crisping not pliable, your pan is too hot. Drop the heat.

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