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Scottish Tattie Scones

Most of us are used to scones meaning the English form of biscuits, often with served with butter, cream, and/or jam. But, there’s another version of scones that comes from Scotland and it has a much more humble appearance. The tattie scone is almost like a cross between a pancake and a tortilla except is made using mashed potatoes. These charming scones are often served in the morning alongside a “full Scottish” breakfast of beans, sausage or bacon, tomato, and eggs. But, they can also be eaten just as biscuits are, slathered with butter and jam.

Unlike other potato pancake recipes that use leftover mashed potatoes, to make these tattie scones you start with just boiled potatoes. Mash them up then add in a little bit of flour and some butter. The potatoes we used for these photos were Yukon gold which is why the tattie scones look yellow. You can use white potatoes if you prefer and the result will be a more pale color.

Scottish Tattie Scones

To fry them you make a ball then flatten it out. From there you can fry it whole and then cut it into 4 equal sections. Or you can cut each scone before it gets cooked so that they’re ready to serve just as soon as they come out of the frying pan.

Unlike pancakes these do not get cooked in oil. Instead a little sprinkle of flour keeps them from sticking to the pan. You’ll need to wipe out the flour after each scone is cooked. If you forget this step you’ll end up with burned flour which looks bad and tastes bitter. But, this method does have its upside in that you don’t need any oil for frying!

Scottish Tattie Scones

This type of scone is known as a quick bread and it brings a little bit of Scotland to your breakfast table- wherever you are!

Makes 12 tattie scones

20m prep time

42m cook time

81 calories

Ingredients
  • 1 lb potatoes, peeled and halved
  • 1 cup all-purpose flour, plus extra for pan
  • 2 tablespoons salted butter, softened
  • Salt and pepper to taste
Preparation
  1. Place potatoes into boiling water and cook for 15-18 minutes or until fork tender. Drain and allow to air dry for 5 minutes. Mash potatoes using a masher or use a ricer instead. Make sure there are no lumps.
  2. Combine potatoes with butter. Then add flour 1 tablespoon at a time, mixing between each addition. If mixture seems stiff before you've used all the flour, stop adding any more. Add salt and/or pepper to taste. Allow dough to cool for 10 minutes.
  3. Divide dough into 3 balls then turn out onto floured work surface. Roll each ball flat into a disk the size of a dinner plate. For perfectly round tatties use the dinner plate as a template to trim off uneven edges. Make 2 cuts in the disk so you end up with 4 equal wedges. Repeat steps for remaining dough.
  4. Heat large skillet to medium-low heat. Make sure skillet is fully hot before adding a bit of flour and then 4 tatties at a time. Do not add oil to pan. When first side is just beginning to brown flip to cook other side, adding more flour as needed. Cook 3-4 minutes each side. Remove flour from pan before making next batch. Serve with eggs, sausage, beans, or tomatoes. Or serve with jam and butter.

Recipe adapted from Scottish Scran.

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