Potato Scones (Tattie Scones)

Tattie scone potato scone food and drink Glasgow blog

500g floury potatoes, unpeeled
50g butter
125g plain flour, plus extra to dust

Put the potatoes in a pan, cover with water, salt generously and bring to the boil. Simmer until cooked through, then drain well and return to the hot pan for a minute to dry off. Peel off the skins as soon as you can handle them.

Mashed potato and butter potato scones tattie scones © Food and drink Glasgow
Mashed potato and butter potato scones/tattie scones
© Food and drink Glasgow

Add 40g butter and mash, then stir in the flour and season to taste.

Tattie scone potato scone food and drink Glasgow blog

Roll out the dough on a lightly floured surface to about 5mm thick, then cut around a side plate to shape. Dust lightly with flour and prick all over with a fork.

Heat the remaining butter in a griddle or large heavy based frying pan over a medium-high heat and then fry until golden on both sides (about 3-5 minutes). Cut into shapes and serve immediately, or cool in a tea towel for later.

Tattie scone potato scone food and drink Glasgow blog

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