British · Authentic-ish British
Tattie Scones
182 kcal a serving, against 269 for the traditional version. That is 87 kcal off, or 32%, with 5.3g of protein. Serves 4. 40 minutes.
What the traditional version is
The true Glasgow method is mashed potato, a lot of butter, plain flour, and nothing else. Cold mash is the base, worked with soft butter until it's rich and pliable, then stirred together with just enough flour to bind. The dough is rolled out, cut into rounds or triangles, and cooked on a hot, lightly greased griddle. There's barely any rise, just golden blisters and a delicate crumb.
What changed, and what each change costs
Butter swapped for a single egg yolk
Butter is the enemy here if you're trying to dodge the calories. Using an egg yolk gives a bit of richness and helps bind the dough, even if it can't compete with the proper thing for mouthfeel.
What it costs you. You trade the scone's buttery crumble for something closer to a firm pancake. The yolk does a passable job with the colour and holds it together, but that distinct, melting edge is gone.
Dough bound with extra flour and less fat
Without a load of butter, the dough gets dry fast. Making up the difference with more flour keeps the shape, but you'll need to watch the scones don't go rubbery. Roll them thin.
What it costs you. They're more likely to turn chewy if you overmix or undercook. You lose some of the soft crumbliness and have to eat them hot.
Griddle cooked dry, no oil
Traditional scones get a swipe of butter or oil on the griddle that soaks up into the base as they cook. Skipping that takes out a surprising chunk of fat.
What it costs you. No golden, crisp spots on the base. The flavour is a bit muted, you won't get the same toasty aroma, and the scones are slightly paler. It's not tragic, but it isn't triumph either.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 269 | 182 |
| Protein | 4.2g | 5.3g |
| Fat | 13.7g | 1.5g |
| Saturated fat | 7.8g | 0.5g |
| Carbohydrate | 32.8g | 36.7g |
| Protein per 100 kcal | 1.6g | 2.9g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish British prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, eggs.
The method is in the book
This is the second time I've made tattie scones without butter, and the scone purists are forming a mob outside. The flavour's there if you eat them hot, but don't expect the signature crumb. They're much sturdier, better for holding up to a fried egg than for eating on their own. The upside: you can eat twice as many and still feel smug. The downside: if your gran's watching, make the proper ones - she'll know before you've even rolled the dough.
The quantities and the method for this dish are in Authentic-ish British, along with 57 more. It is not out yet. The swap kit is free in the meantime.