Scottish Tattie Scones

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Light, fluffy potato bread scones are my favorite thing to eat in Scotland – and this simple and delicious tattie scone recipe is one I make in my house once a week. We love how simple this potato skillet bread is to make – and love serving it with tons of butter and sweet or savory toppings (its divine with butter and jam, and hearty with eggs, butter, and chives.)

Sliced scallion pancakes on a green plate, reminiscent of Scottish tattie scones, topped with a sprinkle of chopped green onions.

Scottish Potato Scones Recipe

Tattie scones are the Scottish name for potato bread – you can buy them in the grocery stores pre-made (heat in a skillet to serve), and they are always our favorite thing to eat for breakfast.

This recipe is super simple to get fluffy, light, and delicious tattie scones at home – right from your own skillet.

The best part is, this recipe is a fantastic use for leftover mashed potatoes, so you can get a whole new dish with your leftovers!

A triangular piece of pan-fried tattie scone garnished with chopped green onions rests enticingly on a green plate.

How to Make Potato Scones

To make this recipe, we will need the following ingredients:

  • 1 lb (450 g) Floury Potatoes (e.g., Maris Piper, Russets, or Yukon Gold): Forms the base, provides structure, and creates a soft, fluffy texture due to their starchiness.
  • 1/2 cup (60 g) All-Purpose Flour (plus extra for rolling out): Binds the potato mixture and provides structure to hold the sconesโ€™ shape.
  • 1 Egg (Beaten): Adds moisture, richness, and helps bind the dough while contributing to a golden finish.
  • 2 tbsp Unsalted Butter (Softened): Adds richness, tenderness, and enhances flavor with its fat content.
  • 1/2 tsp Salt: Enhances the flavor and prevents the scones from tasting bland.
  • 1 tsp Baking Powder: Creates a lighter, fluffier texture by allowing the scones to puff slightly during cooking.
  1. Prepare the Potatoes: Peel and chop the potatoes into even-sized pieces. Boil them in salted water until tender (about 15โ€“20 minutes). Drain well and mash thoroughly until smooth. Let the mashed potatoes cool slightly.
  2. Make the Dough: In a large bowl, mix the mashed potatoes with the butter and salt. Add the beaten egg to the mashed potatoes and stir until fully incorporated. Gradually add the flour, mixing until a soft, slightly sticky dough forms. If the dough feels too wet, add a little more flour, but be careful not to overwork it.
  3. Roll and Shape: Lightly flour a clean surface and roll out the dough to about 1/4 inch (6 mm) thick. Use a plate or round cutter to trim the dough into a circle, then cut it into quarters (traditional triangular shape).
  4. Cook the Scones: Heat a dry, non-stick skillet or griddle over medium heat. Cook each scone for 2โ€“3 minutes per side, or until golden brown and slightly puffed. Work in batches if needed.
  5. Serve: Serve warm with butter, or as part of a full Scottish breakfast.
A slice of stuffed flatbread, reminiscent of a Scottish tattie scone, is topped with chopped green onions and rests on a green plate.

Tips for Perfect Tattie Scones

Potatoes

Use Floury Potatoes: Opt for starchy varieties like Maris Piper, Russets, or Yukon Gold to achieve a fluffy texture. Waxy potatoes can make the dough sticky and dense.

Dry the Potatoes Well: After boiling, let the potatoes sit in the colander for a minute to steam off excess moisture. Wet potatoes can make the dough too sticky.

Mash Thoroughly: Make sure the mashed potatoes are smooth and free of lumps for even dough consistency. A potato ricer can help.

Dough

Donโ€™t Overwork the Dough: Mix just until the dough comes together. Overworking can make the scones tough.

Add Flour Gradually: Start with less flour and add only as much as needed to form a soft, slightly sticky dough. Too much flour makes the scones dry.

Season Well: Taste your mashed potatoes before adding the flour to ensure the seasoning is rightโ€”bland potatoes result in bland scones.

Rolling and Shaping

Roll Evenly: Roll the dough to an even thickness (about 1/4 inch or 6 mm) to ensure even cooking.

Lightly Flour the Surface: Use just enough flour to prevent sticking when rolling out, but avoid adding too much, which can toughen the dough.

Cut Cleanly: Use a knife or cutter to shape the scones cleanly for even cooking. Traditional shapes are triangles or quarters of a circle.

Cooking

Preheat the Pan: Use a dry, non-stick skillet or griddle heated to medium to prevent sticking and ensure even browning.

Cook Slowly: Donโ€™t rushโ€”cook on medium heat for 2โ€“3 minutes per side to develop a golden-brown crust without burning.

Flip Gently: Use a spatula to turn the scones carefully to keep their shape intact.

Serving

Serve Fresh: Tattie scones are best served warm, straight from the pan.

Reheat Gently: If making ahead, reheat in a dry skillet or toaster for a fresh taste and texture.

Pair Them Well: Enjoy with butter, jam, or as part of a full Scottish breakfast.

Bonus Tip

Freeze Extras: Cooked tattie scones freeze well. Cool them completely, then freeze in an airtight container. To reheat, toast or warm in a skillet without thawing.

FAQs

Can I use Leftover Mashed Potatoes?

Yes! Leftover mashed potatoes work well for tattie scones as long as they are not overly creamy or buttery. If they are, you may need to reduce the butter in the recipe or add extra flour to balance the consistency.

Why are my tattie scones falling apart?

This usually happens if the dough is too dry or hasnโ€™t been mixed enough. Add a bit more butter or a splash of milk to moisten the dough, and ensure it holds together without crumbling.

Can I freeze tattie scones?

Absolutely! Cook the scones first, let them cool completely, and then freeze them in an airtight container. Reheat in a toaster or skillet without thawing for best results.

How do I stop dough from sticking while rolling it out?

Lightly flour your surface and rolling pin. Avoid over-flouring, as it can make the dough tough. If itโ€™s still sticky, chill the dough for 10โ€“15 minutes to firm it up.

Do I have to use the egg?

No, the egg is optional. Without it, tattie scones will be slightly less rich and cohesive but still delicious. If leaving it out, use a touch more butter or flour to adjust the texture.

Why are my tattie scones tough?

Toughness can result from overworking the dough or adding too much flour. Mix the dough just until combined, and keep it soft and slightly sticky.

Can I bake tattie scones?

While traditionally fried, tattie scones can be baked at 375ยฐF (190ยฐC) for 10โ€“12 minutes until lightly golden. They wonโ€™t have the same crisp exterior but will still taste delicious.

Can I add other ingredients for a different flavor?

Yes! Popular additions include:
Cheese (e.g., cheddar or Parmesan) for a savory twist.
Herbs (e.g., chives, parsley, or thyme) for extra flavor.
Black pepper or nutmeg for a subtle spice.

How long do tattie scones stay fresh?

Tattie scones are best eaten fresh on the day theyโ€™re made. However, they can be stored in the fridge for up to 2 days and reheated in a toaster or skillet.

What should I serve with tattie scones?

Tattie scones are versatile! Serve them with:
Butter and jam for a simple treat.
As part of a full Scottish breakfast with eggs, bacon, sausage, and black pudding.
Smoked salmon and cream cheese for a fancy option.

A sliced flatbread resembling Scottish tattie scones, topped with chopped green onions, rests on a green plate against an orange fabric background.

What to Serve With Tattie Scones

A close-up of a hand holding a triangular piece of quesadilla topped with chopped green onions, reminiscent of how one might savor scones at a Scottish afternoon tea, with more quesadilla pieces blurred in the background.

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A close-up of authentic Scottish tattie scones adorned with chopped green onions on a plate. Text overlay reads: "Traditional Tattie Scones" and "Mashed Potato Skillet Scones!
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Scottish Tattie Scones

By: Courtney ODell
Close-up of a sliced, round Scottish flatbread topped with chopped green onions, reminiscent of traditional tattie scones.

Ingredients 

  • 1 lb 450 g floury potatoes (e.g., Maris Piper, Russets, or Yukon Gold)
  • ยฝ cup 60 g all-purpose flour (plus extra for rolling out)
  • 1 egg, beaten
  • 2 tbsp unsalted butter, softened
  • ยฝ tsp salt
  • 1 tsp of baking powder for fluffier scones

Instructions 

  • Peel and chop the potatoes into even-sized pieces.
  • Boil them in salted water until tender (about 15โ€“20 minutes).
  • Drain well and mash thoroughly until smooth. Let the mashed potatoes cool slightly.
  • In a large bowl, mix the mashed potatoes with the butter and salt.
  • Add the beaten egg to the mashed potatoes and stir until fully incorporated.
  • Gradually add the flour, mixing until a soft, slightly sticky dough forms. If the dough feels too wet, add a little more flour, but be careful not to overwork it.
  • Lightly flour a clean surface and roll out the dough to about 1/4 inch (6 mm) thick.
  • Use a plate or round cutter to trim the dough into a circle, then cut it into quarters (traditional triangular shape).
  • Heat a dry, non-stick skillet or griddle over medium heat.
  • Cook each scone for 2โ€“3 minutes per side, or until golden brown and slightly puffed. Work in batches if needed.
  • Serve warm with butter, or as part of a full Scottish breakfast.

Nutrition

Calories: 852kcalCarbohydrates: 131gProtein: 22gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 224mgSodium: 1676mgPotassium: 2027mgFiber: 8gSugar: 3gVitamin A: 943IUVitamin C: 26mgCalcium: 335mgIron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @sweetcsdesigns or tag #sweetcsdesigns!

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet Cโ€™s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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