Potato, or as the Scots call them ‘tattie’ scones, has always been an integral part of a cooked Scottish breakfast. Served with sausage, bacon, and eggs they are an awesome way to start your day in the great outdoors. An even more practical way to eat your tattie scones while camping is to make a tattie scone and fried egg sandwich- yummmm!
They have always traditionally been cooked on a griddle, greased and hot enough so that a splash of water sprinkled on the surface skips about in balls and evaporates. If you haven’t got a griddle then a skillet will do. It’s a good idea to grease your griddle using a mixture of butter (for taste) with a touch of cooking oil so that the butter doesn’t burn and taint the flavor of the potato scones.
The potatoes are usually boiled in salted water, but in this camping recipe they have been wrapped in aluminum foil and baked in the coals of the campfire, but as long as the potatoes are cooked through enough to produce a mash then make them whatever way is convenient for you. You could even start the baking process off before you leave home and finish them off on the campfire. Remember the smaller the potato the quicker they will cook so choose smaller rather than larger potatoes, or cutting them up before wrapping them in the foil will also save time. Don’t use the skins. They are left on just to protect the insides. When they are soft, the inside can be scooped out with a spoon.
More recipes you should check out when you finish with this one.
Greek Pita Breakfast Wrap Cast Iron Skillet Camping Recipe
Makes 8 to 16 scones
- 1 lb floury potatoes
- Pinch of black pepper
- 2oz butter
- 4oz all-purpose flour
- 1 tsp baking powder
- Wrap the potatoes in foil and cook over hot coals until they are baked through and the insides can be mashed easily.
- Add the salt, butter and flour to produce a stiff mixture. The amount of flour added will depend on the type of potato used. A firm dough that can be rolled out easily is what you are looking for.
- Knead lightly and divide into two balls.
- Roll each ball out in a circle to a thickness of no more than ½ an inch.
- Cut into quarters or eighths.
- Cook on a hot, greased griddle for about 3 to 5 minutes on each side until brown flecks appear.