Breakfast
Tattie Scones (Potato Scones)
The Quirky Foodster Team
Ingredients
- 500g (1 lb) floury potatoes, peeled and cubed
- 25g (2 tbsp) butter, plus extra for frying
- 100g (3/4 cup) plain flour, plus extra for dusting
- 1/2 tsp fine salt
- 1/4 tsp baking powder
Method
- Boil the potatoes in salted water for 15-18 minutes until tender, then drain well.
- Mash the potatoes with the butter until smooth and leave to cool slightly.
- Sift the flour, salt and baking powder into the mash and bring together into a soft dough.
- Turn onto a floured surface and roll out to about 5mm (1/4 in) thick.
- Cut into rounds or triangles and cook on a hot, dry griddle for 2-3 minutes per side until golden.
Introduction: Tattie scones grew out of a thrifty tradition of using up leftover mashed potato and have become a fixture of the full Scottish breakfast alongside egg, bacon and black pudding.
Cultural Background: Tattie scones grew out of a thrifty tradition of using up leftover mashed potato and have become a fixture of the full Scottish breakfast alongside egg, bacon and black pudding. Thin, savoury and griddle-cooked rather than baked, they are closer to a flatbread than a sweet scone, and are just as often fried in butter for extra crispness before serving.
Tips: Handle the dough as little as possible for the lightest scones. A dry griddle or non-stick pan works best; the potato's own starch prevents sticking.
Variations: Fry in butter after griddling for a crisper, richer finish. Add finely chopped chives or spring onion to the dough for extra flavour. Naturally vegetarian; use a plant-based butter to make fully vegan.
Storage: Store cooled scones in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a dry frying pan or toaster for 2-3 minutes until warmed through and lightly crisp.
Nutrition: Calories: 180 kcal, Protein: 4g, Carbs: 30g, Fat: 5g, Fibre: 2g
FAQs:
Q: Can I freeze tattie scones?
A: Yes, layer with baking paper and freeze for up to 2 months; cook from frozen on a low griddle.
Q: What potatoes work best?
A: Floury varieties like Maris Piper or King Edward give the fluffiest mash and best texture.
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