Potato scones, or tattie scones as they are referred to in Scotland, are typically served as part of a cooked Scottish breakfast but can be enjoyed anytime of the day.
Tattie Scones – What Are They?
Tattie scones are a traditional Scottish flat bread made from leftover potatoes (or tatties as they are known in Scotland). Made on a griddle or a pan, rather than baked in an oven, they are very different to the conventional British or American scone.
Potato scones can be found in most supermarkets and bakeries across Scotland.
Ingredients You Need
You only need three very simple ingredients…
- POTATOES – Floury/starchy potatoes are best for this recipe. The fluffy, drier texture make them easier to mash and form into a dough. Varieties of starchy potatoes include (but are not limited to): Russet, Idaho, Yukon Gold, Maris Piper, King Edward, Desiree and Dutch cream potatoes. Avoid waxy potatoes.
- FLOUR – All purpose / plain works great.
- BUTTER – The butter should be room temperature to mix in easily. To make it dairy free, use a dairy free spread or oil.
Process Shots and Cooking Tips
- COOK, DRAIN & MASH POTATO. Cook and drain the potatoes, return them to the pan, shake briefly and allow them to steam dry for around 30 seconds, this helps to release some of the moisture from the potatoes. When mashing, you can add a little salt, I usually add around 1/2 tsp but you can add less, or more, to suit taste. If making for a baby or very young child, skip the salt.
- ALLOW THE MASH TO COOL. Some recipes call for hot potatoes, others recommend cold and some say it doesn’t matter. After trying both hot and cold potatoes, I personally believe cold works best. The hot potato, I found, produced a gloopier inside texture.
- MIX THE POTATO, FLOUR AND BUTTER TOGETHER. Use your hands and keep mixing until it comes together to form a dough. It may appear dry at first but will soon form into a soft dough.
- SPLIT THE DOUGH INTO 3 BALLS.
- ROLL EACH BALL INTO A CIRCLE around 5mm (1/4 inch thick). If you wish, you can cut around a side plate to neaten the circle.
- PRICK WITH A FORK AND CUT INTO QUARTERS, this is the traditioal shape, but if you prefer you can use cookie cutters to make rounds (or any shape you wish!) I find a pizza cutter great for cutting this dough, a knife can sometimes drag the dough.
- COOK in a skillet/griddle large enough to easily flip the scones. I dry cooked but if needed you can grease the pan with a little butter / fat before hand. Cook for around 3-4 mins on each side (until golden and crisp on the outside and soft in the inside)
Potato scones are usually served as part of a cooked breakfast but their soft texture and relatively bland flavour makes them a fantastic accompaniment to many dishes. Why not try serving them with…
- Soup (great for dipping)
- Curry (again, great for dipping)
- Soft Boiled Eggs / Fried Eggs (cut into strips and use to dip)
- Topped with butter and/or jam
- Topped with smoked salmon
- Just as they are!
Storage and Reheating Instructions
FREEZE: Once cool, place the scones on a tray in a single layer and freeze until frozen. Transfer to an airtight container or freezer bag and freeze for up to two months.
REHEAT: Place in a greased frying pan / griddle and reheat, directly from frozen, over a medium heat.
Other Scottish Recipes…
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Potato (Tattie) Scones
- 500g (1 lb) Starchy Potatoes Peeled and cut into rough chunks of approx. 3-5 cm cubed.
- ½ tsp Salt Optional, add to taste. Do not add if making for baby.
- 125g (1 cup) Flour
- 40g (3 tbsp) Butter Room temperature.
- Add the potatoes to a large pan and cover with water. Bring to the boil, cover and simmer until soft (approx. 15 mins)
- Drain the potatoes, return to the pan and mash until smooth. Add salt to taste. Allow to cool.
- In a large mixing bowl add the mashed potato, flour and butter. Combine gently with your fingers to make a dough.
- Divide the dough into 3 balls and transfer to a lightly floured work surface. Roll each ball into a circle about 5mm (1/4 inch) thick, prick all over with a fork, then cut into quarters.
- Heat a griddle / frying pan over a medium heat. Once hot, carefully transfer the potato scones, in batches, to the pan and cook for 3 to 4 minutes on each side, or until golden brown.