Scottish Tattie Scones Recipe

Introduction

Scottish Tattie Scones are a traditional and comforting breakfast treat made from simple ingredients like potatoes and flour. Crispy on the outside yet soft and fluffy inside, they pair perfectly with butter, jam, or alongside your full Scottish breakfast. This recipe is easy to follow and ideal for both homemade and leftover mashed potatoes.

Ingredients

• 500 g potatoes (around 5 small potatoes, peeled and diced)
• 30 g salted butter
• 1 cup self-raising flour (150 g; or substitute with all-purpose flour plus 1 tsp baking powder)
• 1 tbsp butter (for cooking)

Instructions

1. Step 1: If using leftover mashed potatoes, skip to Step 3. Otherwise, cover the diced potatoes with cold water in a medium saucepan and bring to a boil. Cook until the potatoes are soft, about 15 minutes.
2. Step 2: Drain the potatoes well, then add 30 g of butter. Mash the potatoes until smooth, finishing by whipping with a fork for a very fluffy texture.
3. Step 3: Add the self-raising flour to the mashed potatoes and gently mix with a wooden spoon or use a mixer on low to medium speed. The dough should be light, pliable, and not sticky. Adjust flour as needed depending on potato moisture.
4. Step 4: Turn the dough onto a lightly floured surface. Lightly flour your rolling pin, then roll the dough out to about 1 cm (½ inch) thick. Cut the dough into quarters or desired shapes.
5. Step 5: Heat a large heavy frying pan, such as cast iron, over medium heat. Add 1 tablespoon of butter and allow it to melt. Place as many scones as fit comfortably, leaving space to flip.
6. Step 6: Cook each side for 3 to 5 minutes until golden brown and crispy. Flip carefully and repeat on the other side.
7. Step 7: Serve hot immediately, with butter, jam, or as part of a full Scottish breakfast.

Tips & Variations

• To make the scones extra fluffy, whip the mashed potatoes well before adding flour.
• If you prefer, substitute self-raising flour with all-purpose flour and add 1 teaspoon of baking powder.
• Try adding finely chopped chives or cooked onions to the dough for extra flavor.
• For a gluten-free option, experiment with gluten-free flour blends but adjust moisture and cooking time carefully.

Storage

Store leftover tattie scones in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a toaster until warmed through and crispy. Avoid microwaving if you want to maintain the crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover mashed potatoes for tattie scones?

Yes, leftover mashed potatoes work perfectly and can save time. Just make sure they are not too wet before mixing with the flour.

What can I serve tattie scones with?

They are delicious with just butter and jam or as part of a traditional Scottish breakfast alongside eggs, sausages, and bacon.

Scottish Tattie Scones Recipe

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Traditional Scottish Tattie Scones are soft, fluffy potato scones made from mashed potatoes, flour, and butter. They are pan-fried to perfection, creating a crispy golden exterior and tender interior. Perfect as a breakfast side or snack, they can be enjoyed with butter, jam, or as part of a full Scottish breakfast.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 tatty scones 1x
• Category: Breakfast, Snack
• Method: Frying
• Cuisine: Scottish

Ingredients

Scale 1x2x3x

Main Ingredients

• 500 g potatoes (1.1 lb / around 5 small potatoes, peeled & diced)
• 30 g salted butter (1 oz)
• 1 cup self-raising flour (150 g / 5.3 oz, or substitute all-purpose flour with 1 tsp baking powder)
• 1 tbsp butter (for cooking)

Instructions

1. Prepare Potatoes: Cover 500 g of peeled and diced potatoes in cold water in a medium saucepan. Bring to a boil and cook until soft, about 15 minutes. If using leftover mashed potatoes, you can skip this step and proceed to step 3.
2. Mash Potatoes: Drain the cooked potatoes and add 30 g salted butter. Mash the potatoes until smooth. For an ultra fluffy texture, whip the mashed potatoes with a fork.
3. Make Dough: Add 1 cup self-raising flour to the mashed potatoes. Gently combine using a wooden spoon or mixer on low to medium speed until a light, pliable dough forms. The dough should not stick to your hands. Adjust flour quantity if the dough is too wet due to potato moisture.
4. Roll Out Dough: Transfer the dough to a lightly floured surface. Lightly flour a rolling pin and roll out the dough to about 1 cm (½ inch) thick. Cut the dough into quarters or desired shapes.
5. Heat Pan: Preheat a large heavy frying pan, preferably cast iron, over medium heat. Melt 1 tbsp butter in the pan.
6. Cook Scones: Place as many scones as fit comfortably in the pan, allowing room to flip. Fry each side for 3-5 minutes until golden brown and crispy.
7. Serve: Serve tatty scones immediately while hot, accompanied by butter, jam, or as part of a full Scottish breakfast.

Notes

• Using self-raising flour ensures a lighter texture, but you can substitute with all-purpose flour and 1 tsp baking powder if unavailable.
• Adjust flour quantity based on potato moisture to achieve the correct dough consistency.
• Leftover mashed potatoes are perfect for this recipe and save cooking time.
• Use a heavy frying pan like cast iron for even cooking and best crispiness.
• Tattie scones are best served fresh but can be reheated in a pan or toaster.

Keywords: Scottish Tattie Scones, Potato Scones, Scottish Breakfast, Traditional Scottish Recipe, Pan-fried Scones