Tattie Scones; Their Not Just for Breakfast Anymore

 

Just about every culture I can think of has some type of flat bread or product indigenous to the need for a dough type product intended to enrobe foods, provide nourishment and most of all be easy to hold. This idea is thousands of years old and has evolved with the times into meeting the necessity of staying relevant with changing generations that crave traditional foods but with trendy combinations and presentations.

The tattie scone should be no different, I would think, but it is. It has played a very important part of being identified with the Scottish breakfast and while working in tandem with the traditional Scottish slice sausage, the tattie scone has helped identify the Scottish breakfast from any other breakfast in the British Isles. It is as Scottish as the Scotch Egg yet suffers from a similar fate in the assumption that it is only good if served before 10 AM.

I saw this an an opportunity to expand upon the traditions of the tattie scone and help re-shape a future of this delicacy to reach the other day part opportunities that loom beyond breakfast. I let my imagination run wild. My first order of business was to change it’s shape. In an effort to do what I could with the scone I found it most restricting using the pre-packaged form of sliced triangular shaped portions to not work so well in its current form with the exception of cutting those pieces into smaller triangles and serving with sliced smoked Scottish salmon, cucumber cream, a slice of boiled egg and a dollop of caviar on top. Sort of taking the place of a classical blini if you will.

I proceeded to make my own and from there I was impressed by the versatility of the tattie scone. I first made a large circle, thinner than store bought, and fried it off. Instead of cutting into triangular sections I left it whole. I then steamed it to make it pliable. Filled it with slow roasted pulled beef, carrot shreds and onion. Rolled it up similar to a large spring roll or burrito. It turned out great. I took the trimmings from the dough and after rolling paper thin, fried them up and since the sandwich I made reminded me of a burrito, I made a sort of nacho platter out of the fried trimmings with crumbled sliced sausage, green onions, diced tomatoes and crumbled Shropshire Blue cheese. Wow, it worked perfectly. I kept traditional Scottish flavours and shaped them into a modern presentation that I would hope more restaurants in Scotland would serve to their guests. Now I only need to think of what to call it! 

As I went on, it seemed as though the ideas just started flowing. Some things worked while others not so well like making a meat pie with the scone dough. Well, I thought it was a good idea at the time. At the end of the day my point was made though. Our food from Scotland is delicious and with a little ingenuity we can expand upon what we have and share it with the world. That is the whole idea of Modern Scottish Cuisine….. to share it with the world.