Tattie Scones are soft, golden potato griddle cakes traditionally served as part of a full Scottish breakfast but are just as delicious on their own with butter or jam. This easy recipe is perfect for using leftover mashed potatoes and delivers authentic Scottish flavor with minimal effort.
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This stovetop skillet recipe is great and quick, similar to another beloved Scottish recipe known as Drop Scones or Griddle Cakes which are an ideal way to start the day. These Turkish Flatbread do require a little rising time, but make an ideal stack to accompany any mealtime. Though if you are looking for something a little sweeter there is nothing like heating up the griddle for Welsh Cakes which make a great accompaniment to a cup of tea or coffee.
Ingredients and substitutions for Tattie Scones
- Potato: The finely mashed potato adds a soft texture to this bun and any mashing potato such as a Russet or Yukon Gold will be best here.
- Flour: Plain or all purpose flour helps give our scones structure. If you prefer, you can substitute with self raising flour in equal measure and leave out the baking powder.
- Butter: Unsalted butter was used, however, you can replace in equal measure with salted.
- Salt: Sea or kosher salt is what really gives this bread itโs savoriness.
- Baking powder: This helps our scones rise and gives them that fluffy interior.
See recipe card for quantities.
How to make Tattie Scones:
Step 1: Tatties: Cook the potatoes until easily pierced.
Step 2: Cool and mash: Drain and cool the potatoes, tossing in the butter and mashing.
Step 3: Flour: Add โ of the flour, baking powder and salt and stir to form your dough.
Step 4: Shape and cut: Shape the dough and cut into equal shapes.
Step 5: Cook: In a pan until golden on both sides.
Step 6: Serve: Alongside a savory spread or with butter and jam.
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Tattie Scones
Ingredients
- 500 grams / 2 large potatoes peeled and roughly chopped
- 120 grams / ยพ cup plain flour
- 2 grams / ยฝ teaspoon baking powder
- 25 grams / 2 tablespoons butter room temperature
- ยฝ pinch sea salt
Instructions
- Place the potatoes into a pot and top with enough water to almost cover them.
- Place on medium high temperature and cover, cooking until the potatoes are easily pierced, approximately 15 minutes.
- Remove from the heat and drain completely.
- Set aside until cold.
- Toss in the butter to the potatoes and mash until smooth.
- Toss in 102 grams / โ cup of the flour, baking powder and salt and stir until it is a stiff dough.
- Turn out onto a lightly floured work surface.
- Shape dough lightly and roll out to a ยฝ-inch-thick circle. Cut into your preferred shape or 6 equal wedges.
- Heat a griddle or cast iron skillet over medium-high heat and toss in 1 teaspoon butter.
- Working in batches, cook scones on the hot griddle until golden brown, 4 to 5 minutes per side.
- Serve hot as is, with a little butter or alongside a full British spread for a hefty breakfast.
- Enjoy!
Notes
- Flour: Plain or all purpose flour helps give our scones structure. If you prefer, you can substitute with self raising flour in equal measure and leave out the baking powder.
- You can use leftover mashed potatoes: If you have some that are mashed that arenโt too creamy (if a lot of milk or cram has been added it could make the scones โgummyโ in texture).
- You can freeze them: Wrap cooked and cooled scones tightly or place in an airtight container and freeze for up to 3 months.
- Size of the pan used here: The scones were cooked in a pan with a diameter of 30 centimeters or 12 inches.
Nutrition
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