Scottish Tattie Scones

Scottish tattie scone smeared with butter on a cutting board
The Spruce
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
224 Calories
10g Fat
25g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 224
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 161mg 54%
Sodium 606mg 26%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Protein 8g
Calcium 113mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

No Scottish breakfast is complete without tattie scones (tattie is a familiar term for potatoes). These are not like traditional British scones, but more of a potato pancake, and often served with sausage and bread. They're sometimes called potato scones, and you may also hear them called fadge or potato bread in Ireland. No matter the name, tattie scones are quick and easy to make and a clever way to use up leftover mashed potatoes.

There are many Scottish recipes for tattie scones, but this is a favorite. Some argue that tattie scones should not include egg, but adding the egg helps to glue the potatoes together. Plus, it results in a lighter scone. You can make these in the oven or on a skillet—this recipes shows instructions for both methods.


  • 1 pound potatoes (cooked and mashed)
  • 1 ounce butter (melted; plus extra for greasing)
  • 1/2 teaspoon salt
  • 1 medium egg
  • 1 cup/125 grams flour (plus a little extra for rolling out)
  • 1 teaspoon baking powder

Steps to Make It

  1. Gather the ingredients.

    Tattie scones recipe ingredients
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  2. Heat the oven to 395 F (200 C/Gas Mark 6).

  3. Place the mashed potatoes in a large bowl and add all the other ingredients to form a sticky dough.

    Ball of dough in a bowl
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  4. Roll out the dough on a floured surface to approximately 1/2-inch thickness.

    Rolled out dough on a cutting board
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  5. Cut into saucer-sized rounds then score a cross into the dough to mark 4 equal wedges.

    Dough disk cut in quarters
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  6. Grease a baking sheet with butter and bake the scones for 15 minutes until golden brown and risen.

    Baked Tattie scones on a baking sheet with parchment
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  7. The scones can also be cooked on the stovetop on a griddle or heavy-based frying pan. Cook the scones 5 minutes on either side until golden and risen.

    Tattie scones in cast iron pan
    The Spruce
  8. Serve with butter and eat warm. Enjoy!

    Tattie scones smeared with butter
    The Spruce


  • Mashed potatoes made from starchy potatoes work best. The waxy varieties will create either a waxy or a lumpy mash. Traditionally, these work best with either Maris Piper or King Edward potatoes, which are not typically available in the U.S.; try russet potatoes. Always check that the variety you buy is suitable for mashing.
  • Ensure that the mashed potatoes are not too wet; don't add too much cream, milk, or butter. Drier mashed potatoes create a dough that will roll out more easily, especially if you include the egg.
  • If the dough is not firm enough, add a little more flour.

Recipe Variations

  • Make gluten- and dairy-free fadge by switching to gluten-free flour and baking soda.
  • Skip the egg and use vegan butter or 2 1/2 tablespoons of olive oil for vegan tattie scones.

How to Store and Reheat Tattie Scones

Wrap leftover scones in foil and store in the refrigerator. Heat them up in a hot pan or oven before serving with a little bit of butter.