Appetizers & SnacksBaked GoodsBeveragesBreakfast FoodsCooking EquipmentDairy & EggsDesserts & SweetsDining OutFood IndustryFruitsGrains DishesMeat DishesSauces, Condiments, and PreservationSpecial DietsSpices & SeasoningsVegetable Dishes

Scottish Tattie (Potato) Scones Recipe

Updated on October 29, 2016

Joined: 8 years agoFollowers: 528Articles: 64

How To Make Traditional Scottish Tattie Scones (Potato Scones)

Traditional Scottish Tattie Scones
Traditional Scottish Tattie 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. 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.

5 stars from 1 rating of Tattie Scones


  • 1/2 lb (225 kg) boiled and mashed potatoes, King Edwards, if you can find them
  • 2.5 oz (65 kg) all-purpose flour
  • 1 oz (25 kg) butter
  • 1/2 tsp salt
  • Pinch pepper
  • 1/4 tsp baking powder


  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 flower to make a stiff dough. The exact amount of flower will depend on the type of potatoes used.
  4. Roll out the dough on a floured surface to around 5 to 6 mm 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.



    0 of 8192 characters used
    Post Comment

    • Derdriu 4 years ago

      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,


    • stessily 4 years ago

      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.

    • EctoplasmicData profile image

      Anonymously Known 4 years ago from Digital Seas, My Friend

      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 :)

    • D.Juris Stetser profile image

      D.Juris Stetser 3 years ago from South Dakota

      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!

    • Sylvia Wainio 2 years ago

      Great Recipes....

    • Anne 23 months ago

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

    • eustacia smith 23 months ago

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

    • irene 20 months ago

      every Sundays breakfast with black pudding, eggs, sausage

    • Janet messenger 20 months ago

      very interesting recipes

    • gordon wackett 15 months ago

      No excuse now, hame made or nae made.

    • paula 15 months ago

      Brilliant Receipes

    • peachpurple profile image

      peachy 15 months ago from Home Sweet Home

      this is similar to our local roti pratas

    • Kristen Howe profile image

      Kristen Howe 15 months ago from Northeast Ohio

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

    • S Waits 15 months ago

      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!

    • Beverley 15 months ago

      like this

    • jean 14 months ago

      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 ,,

    • Doreen 14 months ago

      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.

    • Linnea Lewis profile image

      Linnea Lewis 14 months ago from South Carolina, USA

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

    • Pamela 11 months ago

      Flower. It's flour

    • Kate 10 months ago

      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.

    • Marie 4 months ago

      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

    • ian flett 2 months ago

      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

    Click to Rate This Article