No Scottish breakfast would be complete without Tattie scones - Tattie being a familiar term for potatoes. There are many Scottish recipes for Tattie Scones but this is my favorite. Some argue that Tattie Scones should not include egg, but for me adding the egg helps to glue the potatoes together and makes a lighter scone. To add one or not is your call.
Tattie Scones are sometimes called potato scones and you may also hear them called fadge or potato bread in Ireland.
They are quick and easy to make and are a useful way to use up leftover mashed potatoes.
- 1lb./500 g. potatoes (cooked and mashed)
- 1 oz./30 g. butter (melted plus extra for greasing)
- 1/2 tsp. salt
- 1 medium egg
- 4 oz./125 g. flour (plus a little extra for rolling out)
- 1 tsp. baking powder
- Preheat the oven to 395 F/200 C/Gas 6.
- Place the mashed potato in a large baking 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.
- The scones can also be cooked on the stove top on a griddle or heavy-based frying pan. Cook the scones 5 minutes on either side until golden and risen
- Eat while warm. I like mine smothered in butter.
What Potatoes to Use for Tattie Scones
- When making your mash (or using leftover mash) you will want a mashed potato made with starchy potatoes. The waxy varieties will create at the best a waxy mash and the worst, be lumpy. The best varieties for you mash is a traditional Maris Piper or King Edward. Always check the variety you buy is suitable for mashing and you will be OK.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|