United Kingdom kitchen

Tattie Scones

Name: Tattie Scones
Cuisine: United Kingdom
Ingredients: 1 kg floury potatoes (e.g. Yukon gold); Butter; Salt and pepper; Flour

Tattie scones, also called potato scones or potato bread, are a regional variant of the savoury "griddle scone" which is especially popular in Scotland. Many variations of recipe exist, however they generally include liberal quantities of boiled Tatties (potatoes) and salt. Potato scones are traditionally quarter circular fan shaped, and generally about 90 m

PrepNot statedCookFollow stepsServesFlexibleLevelHome cook

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Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 6 method steps from beginning to end.
Measure and arrange all 4 listed ingredients.
Keep the recipe open and follow each step in order; the source does not state a total time.

Useful preparation guidance

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Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.

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General kitchen guidance; no recipe-specific claim has been added.

Step by step

Method

01
Cook potatoes in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.
02
Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.
03
When the potatoes are cold, stir in flour and a little more melted butter to make a smooth dough. Roll out to a thickness of about 5 mm, and cut into 3-inch (7.5 cm) wedges.
04
Cook in a lightly-buttered frying pan until golden, about 1–2 minutes a side.
05
Serve the potato scones right away with cold butter to spread on top, or store them in the fridge until you want to use them, reheating them in a well-buttered frying pan.
06
Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Colin; view original image record .