Scottish Tattie Scone Recipe – How To Make Potato Scones

Traditional Scottish Tattie Scones

Tattie Scones, no Scottish breakfast is complete without them. Americans have the Hash Brown we Scots have the Tattie Scone. Taters or tatties both refer to potatoes - the usage depends on which side of the Atlantic you hail from.

The potato or tattie scone recipe requires very few ingredients and is suitable for vegetarians.

That said, a full Scottish breakfast is a hearty meal and can include fried bacon, black pudding, sausages (links and lorne) and eggs. Not exactly what you might term vegetarian friendly, so be prepared to feel your arteries harden as you munch your way through one.

But I digress, I give you a scrumptious recipe for Traditional Scottish Tattie Scones, not a commentary on the Scottish diet.

Tattie Scone Recipe

Ingredients:

Half pound boiled and mashed potatoes, russet

2.5 ozs plain or all-purpose flour

1 ozs Butter

Half teaspoon salt

Pinch of pepper

Quarter teaspoon of baking powder

Method:

Boil the potatoes in salted water until tender.

Drain the potatoes and mash them with the butter, salt, pepper and baking powder.

Mix in the flower to make a stiff dough. The exact amount of flower will depend on the type of potatoes used.

Roll out the dough on a floured surface to around 5 to 6 mm thickness.

Cut into rounds, use a saucer or small tea plate as a guide.

Prick all over with a fork and score the dough to mark 4 equal wedges.

Cook in a heavy pan or griddle which has been very lightly greased.

Cook each side for about three minutes on a medium heat until the scones are golden brown.

Ah, potato scones.

Enjoy.