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Scottish Tattie Scones A fresh stack of golden Scottish tattie scones wrapped in a cloth, showing their soft and fluffy interior with a crisp exterior.

Scottish Tattie Scones

These fluffy, melt-in-your-mouth Scottish Tattie Scones are a perfect treat for breakfast or a snack, made easily with just a few ingredients!
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Course: Breakfast, Snack
Cuisine: British, Scottish
Keyword: breakfast scones, potato scones, Scottish scones, tattie scones
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 50 minutes
Servings: 14
Calories: 92kcal
Cost: $5

Equipment

  • 1 Large Flat Pan No greasing needed, use to fry the scones
  • 1 Medium to Large Pot For boiling the potatoes
  • 1 Potato Ricer Optional, helps achieve the fluffiest mash
  • 1 Mixing bowl For combining all ingredients
  • 1 Spatula or Fish Slice For flipping the scones without breaking them

Ingredients

  • 500 g Potatoes Preferably King Edward or a floury potato for the best texture
  • 27 g Butter Use room temperature butter for easier mixing
  • 138 g Plain Flour 1.1 cups, plus extra for dusting

Instructions

  • Peel the potatoes, then boil them until soft, or cook them with their skins on and peel them afterward.
    A close-up of peeled and boiled potatoes in a pot, ready to be mashed for making Scottish tattie scones.
  • Drain the potatoes and let them air dry for a few minutes.
  • Add room-temperature butter to the potatoes and mash until smooth.
  • Gradually add flour, a few tablespoons at a time, until the mixture forms a stiff dough.
    A ball of raw tattie scone dough resting on a floured surface, ready to be rolled out and cut into scones.
  • Turn the dough out onto a floured surface and divide it into 3 portions. If the potatoes are still warm, let them cool a bit before proceeding.
  • Take each portion and flatten it into a round shape, dusting with flour to prevent sticking. Once it’s large enough, use a small plate to cut it into a perfect circle.
    Scottish tattie scone dough flattened into a round shape in a frying pan. The dough is lightly dusted with flour and ready to be cooked to a golden perfection
  • Prick each round with a fork, then either slice into four pieces or score them without cutting all the way through. If the dough holds together well, you can fry the scone as one large round.
  • Heat a flat pan over medium-low heat. There’s no need to grease the pan, as the flour on the dough will prevent sticking.
  • Place the scone rounds into the pan and fry on each side for 3-4 minutes until golden brown. Flip them if necessary.
    Scottish tattie scones frying in a pan, forming crispy, golden-brown crusts with slightly charred marks. The scones are cut into triangular sections.
  • Remove the scones and let them cool before serving. Optionally, serve with butter and jam, or return them to the pan with butter to fry again.

Notes

Perfectly crispy on the outside, soft on the inside. Enjoy warm with butter or jam, or fry them up again for an extra crispy treat!

Nutrition

Serving: 1scone | Calories: 92kcal (5%) | Carbohydrates: 17g (6%) | Protein: 2g (4%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg (1%) | Sodium: 18mg (1%) | Potassium: 200mg (6%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 50IU (1%) | Vitamin C: 10mg (12%) | Calcium: 15mg (2%) | Iron: 0.8mg (4%)
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