Tattie Scones

A Scottish recipe for a change.   Don’t do many of these at all but Helen’s post on potato cakes got me thinking about the local version and I realised I’d never  tried making them.  Turns out they are ridiculously easy (unlike crumpets which I just cannot master!).

In case you are unfamiliar with them, tattie (potato) scones take pride of place in a cooked breakfast up here.  A bit like big, flat, browned gnocchi, they’re perfect stodge for mopping up yolks and brown sauce.  Just what one wants on yet another snowy December morning.

Tattie Scones

(for 2)

150g cold mashed potato

1 tspn soft butter

50g plain flour

Pinch of salt

  • Mash the butter into the potatoes then sift in the flour and salt.  Stir vigorously with a wooden spoon until a smooth dough like consistency is achieved.
  • Roll out the dough on a floured surface until 5mm thick.  Cut into whatever shape you please.  Triangles are traditional.  I like to use my heart-shaped cookie cutter whenever possible.
  • Rub a non-stick pan with a little oil and heat to medium-hot.  Cook the scones on either side for a minute each until dark golden brown in places.  Eat with eggs or black pudding or sausages or tomatoes or beans or all of the above. 🙂

16 thoughts on “Tattie Scones

  1. I haven’t made these for a while – would make them even less if they were easier to buy in Australia – am sure you can nip down the street for a packet unlike us so no wonder you do less scottish recipes! My father-in-law used to fry them up for us in plenty of butter!

  2. I made tattie scones for the first time the other day, but yours are so, so much prettier! I always have to have one or two with a fry up, for egg-mopping and the like.

    Stunning photo of the snow!

  3. My mother who was Polish used to make something very similar. She didn’t roll out the dough though, she just spooned the potato batter in to the frying pan. I will have to try this method.

  4. Sunday breakfast wasn’t any good without these , black pudding , bacon , eggs and proper sausage . All cooked in a huge frying pan by my grandmother . There were never less than twelve of us round the table .

  5. My grandmother used to make something similar and called them potato cakes. Sometimes she would add minced onions. She would pat little cakes in her hands and fry them. I’m sure when I was a child she fryed them in lard, but they were so good! Love your hearts!

  6. Who knew it was so easy to make a tattie scone? Definitely the best part of a cooked breakfast, if you ask me! Can’t quite get my head around the concept of mashed potato turning into dough, so I’ll maybe have to give it a try so I can see it for myself!

  7. Tasty. Thank you for the recipe. Today we had a breakfast of tattie scones, eggs, bacon, cheese and mushrooms. And on a cold winter morning it was so good.

    The Polish potato pancakes I know are made of grated raw potatoes and so the batter is indeed not thick enough to roll it out.

  8. Made these for dinner tonight, using yesterday’s potato mash (only added flour tonight, as mashed potatoes already had butter, milk and salt in them).

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