Tattie Scones

Tattie Scones are part of a traditional Scottish breakfast. They are flat scones made from potatoes and traditionally cooked on a griddle.

In Ireland they are called fadge or potatoes scones, but we just call them tattie scones (tattie is our abbreviation for potato). A full Scottish breakfast for vegetarians can contain some or all of the following:

  • tattie scones
  • fried or scrambled eggs
  • baked beans
  • buttered toast
  • lightly fried mushrooms
  • grilled tomatoes
  • veggie sausages
It's not something to have all the time, but nice for an occasional lazy, late Sunday breakfast.

I made small, round tattie scones, but they are traditionally rolled into a larger circle and cut into four triangles. You can use any cutter you like really. It might be fun to use some cookie cutters to make star or heart shapes, if you are making them for children. So, remember to cook extra potatoes if you are having them with your evening meal, so you can whip these up quickly next morning.

Theyalso make a lovely comforting family meal in the evening too and they are very frugal.

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Scottish Tattie Scones
These are traditional potato scones, made in Scotland. A simple scone made from mashed potato, flour and butter. Once cooked they can be kept in the fridge and re-heated in a toaster or under a grill.
  • 400g potatoes, peeled
  • 50g butter
  • 80g plain flour
  • ½ tsp baking powder
  • ½ tsp salt
1. Boil the potatoes until they are tender and mash with the butter.2. Mix up the mashed potato in a bowl with the flour, baking powder and salt, until the form a dough.3. Roll the dough out on a lightly floured surface, to about ½ cm deep. Use the cutter of your choice or cut into the traditional triangles.4. Lightly oil and heat a frying pan or griddle. Fry each scone on each side for a few minutes until golden.5. Serve while hot or leave to cool, then pop in the fridge for a quick breakfast. They toast really well.
Total time:
Yield: 12 scones (depending on size)


notes: If you are making these for baby, then leave out the salt.


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