Tattie Scones
Thin potato scones cooked on a dry griddle: an essential part of a Scottish breakfast and a good use for leftover mash.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 8 servings
- Difficulty
- Easy
- Course
- Bread
- Cuisine
- Scottish
Tattie scones (potato scones) are made from mashed potato, butter and just enough flour to bind it. They are rolled thin, cut into triangles and cooked on a hot, dry griddle until speckled brown.
Eat them fresh and buttered, or fry them in the pan as part of a full Scottish breakfast.
Ingredients
- 250 g floury potatoes, peeled, boiled and mashed while warm, or leftover mash
- 25 g butter, melted
- ½ tsp salt
- 60 g plain flour, plus extra for rolling
- ¼ tsp baking powder, optional, for a lighter scone
Equipment
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- Bakestone, griddle or heavy frying panHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Rolling pinHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Potato masher or ricerHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Mix the warm mashed potato with the butter and salt, then work in the flour and baking powder until it forms a soft dough that does not stick to your hands. Add a little more flour if needed.
- 2
Divide in two. On a floured worktop, roll each half into a round about 5 mm thick, then cut into quarters. Prick all over with a fork.
- 3
Heat a griddle or heavy frying pan over a medium heat. Do not add fat. Cook the scones for about 3 minutes each side, until speckled with brown patches.
- 4
Wrap in a clean tea towel to keep soft while you cook the rest. Serve warm with butter, or fry in bacon fat for breakfast.
Tips
They are close cousins of Northern Irish potato bread. A cast-iron griddle gives the most even colour.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Dough too sticky | Wet, waxy potatoes | Use floury potatoes, drain well and add a little more flour |
| Heavy and doughy | Too much flour or rolled too thick | Use just enough flour to bind; roll to 5 mm |
Frequently asked questions
Can I use leftover mashed potato?
Yes, that is how they are traditionally made. If the mash already has butter and milk in it, you may need a little more flour.
Can I freeze tattie scones?
Yes. Cool them, interleave with baking paper and freeze for up to 3 months. Reheat from frozen in a frying pan or toaster.
What is the difference between tattie scones and potato bread?
Very little: both are griddled potato breads. Northern Irish potato bread is usually a little thicker; tattie scones are rolled thin.
Guides for this recipe
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Card photos: A wooden rolling pin with handles, Peter Kammer via Wikimedia Commons, CC BY-SA 3.0, cropped; A flat round iron griddle, Rajani Gairshail via Wikimedia Commons, CC0; A cast iron skillet, NMorales (WMF) via Wikimedia Commons, CC BY-SA 4.0, cropped; A stainless steel grid potato masher, Donovan Govan. via Wikimedia Commons, CC BY-SA 3.0, cropped; A bowl of cock-a-leekie soup with shredded chicken and leeks, Laurel F via Wikimedia Commons, CC BY-SA 2.0, cropped; Glasses of cranachan beside a bottle of Scotch whisky, Saskia van de Nieuwenhof from Edinburgh, United Kingdom via Wikimedia Commons, CC BY-SA 2.0, cropped; A bowl of Cullen skink with a bread roll, Metukkalihis via Wikimedia Commons, CC BY-SA 3.0, cropped. All credits: image credits.