~tattie scones~

Beautiful! These tattie scones are a favourite Scottish recipe.

Call them what you like – Scottish potato scones, tattie scones, tatty scones or potato scones. These are delicious at any time of day or night and a great way to use up left over mashed potato!

Tattie scones can be enjoyed on their own with a topping such as butter, jam, grated cheese, etc.

They are traditionally eaten in Scotland at breakfast time, alone or with an egg and bacon.


Ingredients :

500g mashed potato

about 100g plain flour

knob of butter

pinch of salt

How to:  Peel the potatoes, and boil until soft, drain and mash until smooth, add the butter and a pinch of salt and mix everything together. Gradually add the flour, blending everything after each addition. The aim is to get a ball of dough, but don’t let it get too dry. Roll the dough out to about 3mm thick, and cut into pieces – traditionally tattie scones are triangular, but squares or rounds are fine too. Put a little butter in a frying pan and fry the tattie scones until brown on both sides, they should still be fairly dry. Remove from the pan and eat immediately or allow to cool and then toast in the toaster until hot.

These were made by F, a true Scot, and are best eaten warm and can easily be reheated in the toaster – in fact we like these better the following day. They can also be frozen and defrosted in the toaster when the mood takes you!


Filed under bread/brioche, no-bake, Scotland, vegetarian

5 responses to “~tattie scones~

  1. I never tased tattie scones! Do you taste the potato in here or not, Candy?
    They look stunning! I must try them! 😉

  2. Yep, you can taste the potato, but I don’t think they’d be nice served in place of potatoes with a meal. They have a potato taste like a slice of bread which has been seriously flattened has a bread taste if you see what I mean 🙂

  3. I see what you mean, thanks!!

  4. I made them last Saturday and they were amazing! Thank you so much Candy! BTW I’ve just posted it and mentioned you and your blog 🙂

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