Let me be honest here. This is a recipe I have made time and time again, with the intention of sharing it here on Baking with Granny. But every time I make some Tattie Scones I face the same issue… I eat them all before I get a chance to photograph them!
Let me be honest again. The only reason these ones actually got photographed was because Granny was present and apparently has more self control than me!
And for those readers who aren’t fluent in Scottish dialect and have never heard of a Tattie Scone, let me explain…
The word “tattie”, translated to English is “potato”, so you might hear these also being called Potato Scones. These are a type of gridle scone that is made using potatoes (aka. tatties) and are generally served alongside sausages, bacon, eggs, black pudding and tomatoes, as part of cooked breakfast (aka. a “fry-up”).
You will find them in any Scottish supermarket, in the bread aisle, usually a half-circle shape but sometimes in little individual circles too. The shop-bought ones are what we all know and love. Dense, potato-y, with a bit of a chew to them; ready to be fried in the pan, alongside your other breakfast items, soaking up their flavours too.
There are some folk who enjoy a Tattie Scone in a morning roll with their meat/eggs and sauce but who am I to judge?!
However once you make a batch of these fresh and from scratch, you’ll enter a whole new world of Tattie Scone enjoyment – hot from the pan, smothered in butter… No fry-up even necessary to enjoy them! That’s because home made is most definitely the best when it comes to a Tattie Scone.
Oh, and did I mention they are super easy to make?
For the perfect Tattie Scones you need a good floury potato – waxy potatoes have no place in this recipe. You can of course use left over mashed potato too, just be sure to adjust your seasoning if you have already seasoned your mash potatoes.
When it comes to flour, plain will suffice if it’s all you have but self-raising is preferable, as it will give your potato scones a little left as they cook. We’re not looking for cake-like Tattie Scones, just a little rise as the heat goes through them, otherwise they may be a little dense in terms of texture.
And be prepared with a little extra flour close to hand. Much like when it comes to making Macaroons, every potato is different, so the water content from one bag of potatoes to the next can vary; so sometimes a little more/less flour is required.
Butter or Margarine
It’s personal preference but I opt for margarine as to omit any dairy from this recipe. Again, just watch your seasoning if you are using a butter/margarine that is salted.
Not the most traditional but so, so tasty! Once you add some finely grated cheese to your tattie scones, you won’t go back. Cheese tattie scones, with a generous helping of butter, equals top tier snacking!
- 500 g Potatoes
- 25 g Butter or Margarine
- 125 g Self-raising Flour
- Peel your potatoes and cut into even sized halves/quarters. Place in a pan with enough cold water to cover and bring to the boil. Boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork.
- Remove the pan from the heat and drain the water. Allow your potatoes to air dry for a few minutes before mashing them with a potato masher. Add the butter/margarine and mash through the potatoes. Season with salt and pepper, to taste.
- Transfer the potatoes to a large bowl. Add the flour to the bowl and using a wooden spoon, mix the flour through to potatoes to create a dough. You may need more/less flour depending on how moist your potatoes are.
- Once you have a dough-like consistency, tip your potato mixture onto a well floured surface and gently knead it briefly, before dividing the dough into 3 even sized balls.
- Warm a non-stick frying pan over a medium-high heat (with no oil/butter). Roll your first ball into a circle about 20cm diameter and 5mm thickness, using lots of flour on your surface and rolling pin so they don't stick. Using your rolling pin or a large spatula, transfer the potato circle to your hot [dry] frying pan. Score the top of the circle with two lines evenly down the middle, two create 4 triangular shapes.(Alternatively, cut the circle into the 4 triangles before transferring to the frying pan, if you find moving the circle to be too tricky).
- Allow the potato scones to cook, checking the underside every few minutes. Once the underside has a good colour to it, flip the potato scones to cook the other side too. It is usually easier to divide the potato scones into it's triangles at this point, if you haven't already..
- Once our potato scones have a good colour on both side, remove from the heat and place on a wire rack to cool completely. Repeat with your remaining potato balls.
- Enjoy warm with a slathering of butter, alongside your cooked breakfast, or in a roll with some sausages/bacon and sauce!
Free-from & Vegan
Gluten-free: You can make this recipe gluten-free by swapping out the flour for a gluten-free flour but some experimenting will be required in regards to quantities, as different flours will absorb the moisture from the potatoes in different ways.
Vegan: To make this recipe vegan just use a dairy-free/vegan margarine.