Each scone, is ABOUT an ounce and a half.
Two scones, a portion.
Like I say, I throw caution to the winds on a Sunday morning, a big fry-up -
but I have a pretty long walk to church afterwards...and the same four miles
back.


"Alan S" > wrote in message
...
> On Wed, 5 Apr 2006 16:32:35 +0100, "See Hear"
> > wrote:
>
>>Hi again Folksies.
>>
>>As a life-long lover of Tattie Scones, I Thought I'd give these new
>>Vivaldi
>>Potatoes the once over.
>>Boiled - with Salt - they are quite tasteless and nothing I did seemed to
>>improve the flavour. Just no "Spud" taste.
>>
>>I boiled the last of the Batch with extra salt, drained and dried them,
>>then - my usual recipe - to a Pound of Potatoes mashed with 2 ounces of
>>Butter and a little white pepper, allowed to get completely cold, then to
>>each pound of potato mix, 3 ounces of plain flour added and gently blended
>>in, minimal mixing. (or they get hellish tough)
>>Left to rest for a couple of hours, then portioned and pinned out to 1/8"
>>Inch thickness and plate sized, cut in four quarters and cooked on the
>>Girdle for two minutes each side - they took on great colour and LOOKED
>>the
>>part, but there was an absence of the usual "Tattie Scones Cooking"
>>aromas.
>>My auld neebur was in while I was doing the cooking and she took one and
>>buttered it - said not my usual.
>>
>>Once the first lot were cooled, I fried some with an egg.
>>Tasteless!
>>With HP Sauce - only tasted the sauce.
>>
>>So, MY verdict on these wonderful potatoes is - DONT BOTHER.
>>
>>Incidentally - ONLY ever for a Sunday Breakfast - the only day I throw
>>caution to the winds...
>>
>>
> Tasteless or not - reading that recipe it's hard to work out
> what a serve was but I'd love to know what your BGs were an
> hour afterwards. Potato AND flour?
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 2x500mg
> --
> Everything in Moderation - Except Laughter.