Tattie Scones (potato scones)

Tattie scones are my favourite Scottish breakfast item and are essential when it comes to creating a good old fashioned classic Scottish breakfast. I’ve been experimenting with tattie scones for a while and this is my favourite way to make them. This recipe is so light and fluffy and works really well with runny eggs!

Click the video below for the full recipe or you can read the blog recipe further down this page.

I can’t think of anything better for brekkie than a freshly made tattie scone and a few runny eggs! They are so quick to make if you use up leftover mashed potato from a previous meal the night before and you could even make up a batch for the week ahead as they store well when sealed and popped in the fridge. Just put them in the oven the next day for reheating.

I’ve paired my scones up with some delicious smoked bacon and a runny free range egg with a little sliced fresh tomato on the side but you can go for the full Scottish breakfast with these on the side if you fancy. A full Scottish breakfast would include something along the lines of two fried eggs, haggis slices, black pudding slices, hash browns, good quality sausages, bacon and maybe some beans. A full Scottish is not something I eat very often but it is very delicious and great for a weekend treat mow and again.

Tattie Scones Recipe

  • 100g of self raising flour
  • 450g of cooked potatoes
  • a pinch of sea salt
  • 50g of butter
  • whole milk

Recipe Instructions

  1. Start by mashing up your potatoes with a pinch of sea salt and the butter. You can also add a drop of milk to make them nice and creamy.
  2. Mix in the flour into the mashed potatoes, add a splash of milk if nessecary and additional flour to create a very light dough. It is quite fluffy in texture but you should be able to knead it carefully to combine.
  3. Knead the dough lightly and roll into a large circle. Use a plate to cut out a perfect circle if you wish. Rustic looking circles work just as good.
  4. Cut the circle into four pieces right down the middle and across, giving you four triangles.
  5. Butter up a flat cast iron pan or large flat frying pan and set to a medium heat.
  6. Place the triangles into the pan and cook for 4-5 minutes on each side until golden brown. Try not let them burn!
  7. Serve hot with some fried or poached runny eggs making an absolutely delicious breakfast or lunch!

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