SCOTLAND'S best tattie scone has been named – and it's made in a totally different way than your usual bakery staple.
The Scottish Bakery of the Year 2023/24 awards were held recently at a posh gala held at the Hilton hotel in Glasgow.
And Goodfellow and Steven's potato scone was named king of the crop, taking the gold award for the best in the country.
Bosses at the bakery, which was founded in 1897 by a couple, hence the name, were delighted to pick up the award and reckon it's the hand-made approach that clinched the win.
Martin Goodfellow, Sales and Marketing Director and great grandson of the founders, said: "Almost everybody else uses an automated method for producing potato scones, it's like a travelling hotplate set-up that flips the scones. To make that work you have to have a particular consistency of scones, so they tend to be quote dry and leatheyr.
"That's not actually what they should be like, when you make them at home they are fluffy.
"Ours are made by hand and left to sit until they form a skin then they go on the hot plate at night and they cook off beautifully.
"They have a rough oval shape so they don't look like everybody else's – but once tasted never forgotten."
The bakers, which has its headquarters in Dundee, has won awards for its tattie scones back on 2019, 2019 and 2020 and this year also picked up accolades for its chicken curry pies and butteries.
Martin added: "We were chuffed to win and it's also the second year in a row we've won the best buttery in Scotland and we're from Dundee, nit Aberdeen."
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Goodfellow and Steven has branches throughout the East Coast and also supplies baked goods for shops.
The competition run by Scottish Bakers – the trade body which represents the Scottish bakery sector – is judged by a panel of 50 experts from the industry, which contributes over £1 billion per year to the Scottish economy.
The organisation’s president Ian McGhee said: “Each year our judges look for the best scones, loaves, savoury items, morning rolls, individual cakes and biscuits, as well as French and Danish style pastries and Free-from bread, biscuits and cakes, and the competition was once again close run.
“It was great to see the best iconic Scottish bakes entered alongside some fantastic new innovation on show, a real celebration of our fantastic sector.”
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