Scottish Tattie (Potato) Scones Recipe

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.


Comments 22 comments

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

EctoplasmicData 3 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 22 months ago

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

eustacia smith 22 months ago

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

irene 19 months ago

every Sundays breakfast with black pudding, eggs, sausage

Janet messenger 19 months ago

very interesting recipes

gordon wackett 13 months ago

No excuse now, hame made or nae made.

paula 13 months ago

Brilliant Receipes

peachpurple profile image

peachpurple 13 months ago from Home Sweet Home

this is similar to our local roti pratas

Kristen Howe profile image

Kristen Howe 13 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 13 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 13 months ago

like this

jean 13 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 12 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 12 months ago from South Carolina, USA

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

Pamela 10 months ago

Flower. It's flour

Kate 9 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 2 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 4 weeks 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

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