|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||6%|
|Total Sugars 1g|
|Vitamin C 5mg||27%|
|*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. 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.
Click Play to See These Traditional Scottish Tattie Scones Come Together
"These were delicious hot and drizzled with melted butter. The recipe was easy to make and used few ingredients. I used a 5-inch round cutter, which when quartered, made 16 small scones. I used the oven method. The scones were lightly browned and risen within 20 minutes." —Diana Rattray
1 pound potatoes (baking potatoes, peeled, cooked, and mashed)
1 ounce butter (2 tablespoons, melted, plus more for greasing)
1/2 teaspoon salt
4 1/2 ounces flour (1 cup/125 g, plus extra for rolling)
1 medium egg
1 teaspoon baking powder
Gather the ingredients.
Heat the oven to 400 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 20 minutes until golden brown and risen.
Serve with butter and eat warm. Enjoy!
- 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 or Idaho 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.
- 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, Freeze, and Reheat Tattie Scones
- Wrap leftover scones in foil and store in the refrigerator for up to two days. Heat them up in a hot pan or oven before serving with a little bit of butter.
- To freeze, transfer the cooled scones to zip-close bags for up to one month. Reheat on a greased griddle or oven, or pop them in the toaster.
What's in a Typical Scottish Breakfast?
While it may vary from place to place, the traditional Scottish breakfast menu typically includes sausage, fried egg, streaky bacon, tattie scones, fried tomatoes and mushrooms, haggis or black pudding, baked beans, and toast.