Recipe: Scottish Potato Scones (Tattie Scones)

How to make Scottish Potato Scones (AKA Tattie Scones)

Potato scones, or tattie scones as they are also known, are a firm fave in this house. When travelling we get a happy warm glow when we see a tattie scone with a full breakfast instead of a hash brown.  It’s a great way to use up leftover potatoes – potatoes that are ready to go bad, or ideal if you live somewhere where you can’t buy them!

scottish potato scones cooked

Refrigerate as soon as they are made and fry them up later in a frying pan with some oil for a crispy exterior. These can be frozen however you may have to use wax sheets as they stick to each other very easily.

scottish potato scones cooked

 

 

Ingredients

1 pound cooked potatoes
4 ounces self-rising flour
2 ounces butter

Method

Heat a lightly greased griddle or frying pan over medium-high heat.
Mash potatoes.
Add flour, butter and salt until a stiff dough forms.
Turn dough out onto a lightly floured work surface.
Knead the dough lightly and roll out to about 1/2-inch thick.
Use a scone cutter or a mug to cut out shapes, or work freehand.
Working in batches, cook scones, turning once on the hot griddle.

 

When you put them in the pan they’ll look like this:

scottish potato scones how to make them

But should soon look like this.

scottish potato scones in a pan

Voila, mmm!

scottish potato scones cooked

Recipe: Scottish Potato Scones (Tattie Scones)

Ingredients

  • 1 pound cooked potatoes
  • 4 ounces self-rising flour
  • 2 ounces butter

Instructions

  1. Heat a lightly greased griddle or frying pan over medium-high heat.
  2. Mash potatoes.
  3. Add flour, butter and salt until a stiff dough forms.
  4. Turn dough out onto a lightly floured work surface.
  5. Knead the dough lightly and roll out to about 1/2-inch thick.
  6. Use a scone cutter or a mug to cut out shapes, or work freehand.
  7. Working in batches, cook scones, turning once on the hot griddle.
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scottish potato scones recipe

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2 Comments

  1. 10/05/2020 / 5:56 pm
    Hmmmm....could just eat one or two now with bacon and egg. Ahh happy memories of Glasgow childhood.

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