Scottish Tattie Scones
These Scottish tattie scones are a traditional, soft, and buttery potato-based flatbread that we like to enjoy as part of a hearty Scottish breakfast alongside eggs, bacon, and black pudding.
Prep Time30 minutes mins
Cook Time7 minutes mins
Course: Breakfast
Cuisine: Scottish
Keyword: breakfast scones, scones, scottish scones
Servings: 6 people
Author: Courtney ODell
Cost: $8
- 1 lb floury potatoes (e.g., Maris Piper, Russets, or Yukon Gold) 450 g
- ½ cup all-purpose flour (plus extra for rolling out) 60 g
- 1 egg beaten
- 2 tbsp unsalted butter softened
- ½ tsp salt
- 1 tsp of baking powder for fluffier scones
Peel and chop the potatoes into even-sized pieces.
Boil them in salted water until tender (about 15–20 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 2–3 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.
Calories: 852kcal | Carbohydrates: 131g | Protein: 22g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 1676mg | Potassium: 2027mg | Fiber: 8g | Sugar: 3g | Vitamin A: 943IU | Vitamin C: 26mg | Calcium: 335mg | Iron: 8mg
Scan this QR code with your phone's camera to view this recipe on your mobile device.
