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Haggis & Tattie Taco Scones
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Sauces & Condiments
Sides
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Intro
A tattie scone, folded warm, holds haggis better than a soft taco holds carnitas. This is the recipe nobody asked for and everybody needs. Pair with a neep, sriracha and coriander purée — tradition, but make it spicy.
Why it works
Tattie scones are 60% potato, 40% flour — that high-starch, low-gluten ratio means they fold without cracking. Haggis brings fat, spice and depth. Sriracha-neep purée balances the iron-rich offal with sweet root vegetable and chilli heat.
Description / SEO summary
Ingredients
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Method
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Step 1
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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
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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
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Roll out on a floured board to ~5 mm thick. Cut 12 cm rounds (saucer-sized). You should get 6.
Step 4
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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
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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
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Tattie scone, warm. Spoon of neep purée (below). Pile of crispy haggis. Drizzle of sriracha. Coriander leaves. Fold. Eat over the sink.
Tips & Tricks
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Floury potatoes only. Waxy potatoes make wet, gluey scones.
Edit tip 2
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Add the flour while the potato is warm — cold potato = tough dough.
Edit tip 3
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Don't roll too thin (cracks) or too thick (won't fold).
Edit tip 4
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If your scones are crisping not pliable, your pan is too hot. Drop the heat.
Flavour Twists
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Notes
Storage
Tattie scones are best fresh but reheat well in a dry pan for 30 seconds a side. Cooked haggis crumble keeps 2 days in the fridge — re-crisp in a hot pan.
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