Scottish Tattie (Potato) Scones Recipe - Delishably - Food and Drink
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Scottish Tattie (Potato) Scones Recipe

Peter has been an online writer for more than 11 years and enjoys sharing traditional Scottish recipes.

Traditional Scottish tattie scones.

Traditional Scottish tattie scones.

How to Make Traditional Scottish Tattie Scones (Potato Scones)

Tattie scones: No Scottish breakfast is complete without them. Americans have the hash brown, and we Scots have the tattie scone. Taters or tatties both refer to potatoes—the usage depends on which side of the Atlantic you hail from.

This recipe requires very few ingredients and is suitable for vegetarians. That said, a full Scottish breakfast is a hearty meal and can include fried bacon, black pudding, sausages (links and lorne), and eggs. It's not exactly what you might term "vegetarian friendly," so be prepared to feel your arteries harden as you munch your way through one.

But I digress. I am here to give you a scrumptious recipe for traditional Scottish tattie scones, not to provide commentary on the Scottish diet.

Ingredients

  • 1/2 pound (225 kilograms) boiled and mashed potatoes, King Edwards, if you can find them
  • 2 1/2 ounces (65 kilograms) all-purpose flour
  • 1 ounce (25 kilograms) butter
  • 1/2 teaspoon salt
  • Pinch pepper
  • 1/4 teaspoon baking powder

Instructions

  1. Boil the potatoes in salted water until tender.
  2. Drain the potatoes and mash them with the butter, salt, pepper, and baking powder.
  3. Mix in the flour to make a stiff dough. The exact amount of flour will depend on the type of potatoes used.
  4. Roll out the dough on a floured surface to around 5- to 6-millimeter thickness.
  5. Cut into rounds. Use a saucer or small tea plate as a guide.
  6. Prick all over with a fork and score the dough to mark 4 equal wedges.
  7. Cook in a heavy pan or griddle which has been very lightly greased.
  8. Cook each side for about three minutes on a medium heat until the scones are golden brown.

Ah, potato scones.

Enjoy.

Comments

Tracey on February 15, 2018:

Should be cooked on the griddle and eaten with butter.. or.. then fried in a wee bit of oil until crispy

Ron on February 24, 2017:

Grams not k grams!

Aliye on February 15, 2017:

Measurements are wrong here, I would like to correct.

2.5 oz = ~71 gram

1 oz = 28 gram

Karen B on February 03, 2017:

Just a quick note - I think it should state grams not kgs in the conversions eg 1oz butter approximately 25gms. Going to make these on the weekend haven't tattie scone in years will have to pass some onto my 80 year old father.

ian flett on November 08, 2016:

In the ingredients the 2,5 ozs of flour should be 65g not 65kg and 1 oz butter should be 25g not 25kg unless you are cooking for an army and you are using 225 kg of potatoes and not the half pound if that is so you will need to increase the salt pepper and bakeing powder

Marie on September 17, 2016:

My Grandma used to make something like these, now she's gone & mum never knew how to make them. Grandma used to call them potato scones but they looked more like a thin pancake, best eaten warm with butter spread on them then roll them up & eat, we loved them does anyone know what I'm talking about

Kate on March 01, 2016:

When I learned how to make them, it was just boiled potatoes put through a ricer and flour. Dry out the cooked potatoes as best you can before ricing them.

Lin from USA on November 16, 2015:

This sounds like a very simple and delicious thing to try, thank you for the recipe!

Doreen on November 16, 2015:

I noticed that you add flower for the potatoe scones." Mix in the flower to make a stiff dough. The exact amount of flower will depend on the type of potatoes used." This made me laugh. This is probably stupid autocorrect's fault. Still a great recipe. Thanks.

jean on November 09, 2015:

how i miss them i do crave them but very soon i will have them as your recipe is so easy to follow ,thank you ,,

S Waits on October 20, 2015:

Love potato scones, miss being able to buy them over here.My home made scones turned out great! Thanks Yah all!great with my pear preserves,or fried with an egg!

Kristen Howe from Northeast Ohio on October 19, 2015:

I never had scones before. This looks delicious enough to eat. I would love to make them, too.

peachy from Home Sweet Home on October 19, 2015:

this is similar to our local roti pratas

paula on October 18, 2015:

Brilliant Receipes

gordon wackett on October 18, 2015:

No excuse now, hame made or nae made.

Janet messenger on May 15, 2015:

very interesting recipes

irene on May 09, 2015:

every Sundays breakfast with black pudding, eggs, sausage

eustacia smith on February 05, 2015:

ive moved to spain n tattie scones are the thing i miss most and fruit pudding awww

Anne on February 05, 2015:

If you have a recipe for a traditional steak and kidney pie I would be most appreciative. Thank you :)

Sylvia Wainio on February 09, 2014:

Great Recipes....

D.Juris Stetser from South Dakota on April 30, 2013:

This sounds delicious and potatoes made ANY way are my favorite food of all. I can't wait to try this...Voted up. Interesting, Useful,Awesome and absolutely Sharing. Thanks very much!

Anonymously Known from Digital Seas, My Friend on January 01, 2013:

The look and name seems familiar but i don't have recollection of where I heard of it so i decided to make them. IDK if the insides supposed to be doughy probly my fault lol but they are good :)

stessily on February 15, 2012:

Peter, Scones are a favourite dish for me. Tattie scones could not possibly disappoint me.

Interesting culinary background and nice recipe.

Thank you for sharing.

Derdriu on January 27, 2012:

Peter Hoggan, It's such a beautiful case of nostalgia to admire the opening photo and read through your recipe for potato scones. My paternal grandmother always served them to us when we visited the last 9 summers of her life.

Additionally, you excel at giving alternate names and in providing the wider cultural/meal context. It can be a challenge to find the perfect recipe, but have no idea as to how to vary it or what to serve it with.

Thank you for sharing, voted up + all,

Derdriu