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?
Ingredients:
Potatoes
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.
Self-raising Flour
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.
(Optional) Cheese
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!
Ingredients
- 500 g Potatoes
- 25 g Butter or Margarine
- 125 g Self-raising Flour
Instructions
- 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.
Absolutely love these. Can’t buy them here in London. Going to try this recipe very soon. Thanks!
Alot of supermarkets sell potato cakes, which we have with breakfast. I don’t know if they are the same though! Not with cheese though.
Grew up in Belfast and Edinburgh. My family called this “fadge.” Delicious, ThANK YOU.
Been making these potato cakes as we call them for years. Delicious
Me too! And – I have cold mashed potato in the fridge right now…
Gotta love potato bread, it makes an Ulster Fry, look forward to mine on a Saturday morning. Can’t wait to try this recipe with a wee bit of the cheese. I also love champ potato bread, as we say in Belfast, “you couldn’t beat it with a big stick”
Excellent. I personally like them at about 3mm thick.
Best in a bacon, Haggis and tattie scone bap with genuine Scottish baps. (English Tesco stores do a canny bap )
would love the recipe for your potatoe bread Jayne thanks
i make them all the time love the recipe so thank you
Love ❤ them big time x0.
All really nice any time of day and very easy for fishing trip or camping try cooking them in pork dripping just a nother level many thanks.
These are ❤ Would love to make them from leftover mash as I ALWAYS over do and have fridge leftovers which 9 times out of 10 ends up in the bin after sitting in the fridge forgotten after a week or so
Could you please advise on flour quantity/ratio as I never get it right
Please tell me what to look for as a floury potato. All I ever see are waxy ones. In Edinburgh, when Iwas wee, floury potatoes were easily obtained. We called anything bakked on a hot metal plate a girdle scone. You can, of course bake normal scones this way as well..Baking without an oven must have originated in the early iron age after using hot stones.from the discovery of flour.
Just perfect and exactly what I was looking for to rustle something up :-)
Oh my goodness this is out new favourite! My son asked me to put tomatoes in his, with the cheese and said it was better than pizza.
Thank you so much for sharing this….you’re right the cheese ……mmmmmm
LOVE THESE, mu Irish Granny used to make these for us and they definitely were delicious.
We had them when l was growing up, they were rolled out and filled with leftover roast beef which had been minced up with onion and sealed and then fried in a pan with little dripping ( l made them and friend with oil) loved them. I hadn’t thought about them till l saw your recipe for Tattie Scones
Hi to you all, my grandmother used to make these for us as children. That’s over seventy years ago. An absolute favourite then and now. Just love them!!! Yum yum !
These are potato bread made in Ireland for over 100years someone said they are tatty bread
The first time l tasted these l thought l’d died and gone to heaven. Served with bacon, egg, black pudding and tomatoes, sheer bliss even if it looks like a heart attack on a plate.
These are amazing and so easy to make!
I’ve always loved these in an Ulster fry since I was wee. My dad used to sprinkle his with sugar, and that’s what I’ve been doing ever since, as well as on my fried pancakes. You’d be surprised how yummy sugar makes them.
Oh my…this is right up my alley. Thank you from Canada. Someone was asking about starchy potatoes and we use Russets in my part of the country. You are so kind for sharing your recipes, can’t wait to try these in the a.m.
Can these be frozen once cooled?