|Nutritional Guidelines (per serving)|
|Servings: Serves 6 depending on size|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||10%|
|*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.|
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 and results in a lighter scone. To add one or not is your call.
Gather the ingredients.
Heat the oven to 395 F (200 C/Gas Mark 6).
Place the mashed potatoes in a large bowl and add all the other ingredients to form a sticky dough.
Roll out the dough on a floured surface to approximately 1/2-inch thickness.
Cut into saucer-sized rounds then score a cross into the dough to mark 4 equal wedges.
Grease a baking sheet with butter and bake the scones for 15 minutes until golden brown and risen.
Serve with butter and eat warm.
- Mashed potatoes made from starchy potatoes work best. The waxy varieties will create either a waxy or a lumpy mash. The best varieties include a traditional Maris Piper or King Edward. If you don't have access to those, 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 easier, especially if you include the egg.
- If the dough is not firm enough, add a little more flour.
- Wrap leftover scones in foil and store in the refrigerator. Heat them up in a hot pan or oven before serving.
- 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.