📝 About This Recipe
A cornerstone of the full Scottish breakfast, these 'Tattie' (potato) scones are tender, buttery, and incredibly comforting. Originating from the resourceful kitchens of Scotland, they transform humble mashed potatoes into a golden, pillowy delight that is far superior to any store-bought version. Whether served alongside eggs or enjoyed warm with a smear of jam, they offer a nostalgic taste of the Highlands in every bite.
🥗 Ingredients
The Potato Base
- 500 grams Floury Potatoes (King Edward or Maris Piper work best; peeled and cubed)
- 1 teaspoon Fine Sea Salt (plus more for the boiling water)
- 50 grams Unsalted Butter (high quality, cubed at room temperature)
The Dough Bind
- 100-125 grams All-Purpose Flour (plus extra for dusting the work surface)
- 1/2 teaspoon Baking Powder (for a slightly lighter texture)
- 1/4 teaspoon White Pepper (ground)
For Cooking and Serving
- 1 tablespoon Vegetable Oil or Lard (for greasing the griddle)
- 2 tablespoons Salted Butter (melted, for brushing after cooking)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
-
1
Place the cubed potatoes in a large pot of cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until very tender when pierced with a fork.
-
2
Drain the potatoes thoroughly in a colander. Return them to the hot pot for 1-2 minutes over very low heat to steam off any excess moisture; dry potatoes are the secret to a light scone.
-
3
While still hot, pass the potatoes through a potato ricer or mash them vigorously until completely smooth with no lumps remaining.
-
4
Add the 50g of unsalted butter, sea salt, and white pepper to the hot mash. Stir until the butter is fully melted and incorporated.
-
5
Sift the flour and baking powder together. Gradually add the flour mixture to the warm potato mash, using a wooden spoon to combine until a soft, pliable dough forms.
-
6
Turn the dough out onto a well-floured surface. Gently knead for just a few seconds to bring it together; do not overwork it or the scones will become tough.
-
7
Divide the dough into two or three equal balls. Roll each ball out into a circle roughly 1/4 inch (5mm) thick.
-
8
Use a knife or a bench scraper to cut each circle into quarters (farls), creating the traditional triangular shape.
-
9
Prick each triangle several times with a fork; this prevents air bubbles from puffing up too much during cooking.
-
10
Heat a heavy-based cast iron skillet or griddle over medium heat. Lightly grease with a tiny amount of oil or lard, then wipe away the excess with a paper towel.
-
11
Place the scones in the hot pan. Cook for 3-4 minutes on each side until they are golden brown with characteristic dark toasted spots.
-
12
Transfer the cooked scones to a clean tea towel and wrap them up while you finish the remaining batches; this keeps them soft and warm.
💡 Chef's Tips
Always use floury (starchy) potatoes rather than waxy ones to ensure the correct fluffy texture. Work with the potatoes while they are still warm; cold mash will result in a rubbery, difficult dough. Be conservative with the flour—add just enough to make the dough handleable, as too much flour makes them heavy. If you have leftover mashed potatoes from dinner, you can use them, but ensure they aren't too milky or creamy first. For a modern twist, fold in a tablespoon of finely grated cheddar or chopped wild garlic into the dough.
🍽️ Serving Suggestions
Serve hot as part of a Full Scottish Breakfast with square sausage, black pudding, and fried eggs. Enjoy them simply toasted with a generous spread of salted butter and a cup of strong black tea. Top with a dollop of crème fraîche and a slice of smoked Scottish salmon for a brunch treat. Fry them in the same pan as your bacon to allow the scones to soak up the delicious savory fats. For a sweet snack, try them warm with a drizzle of heather honey or raspberry preserve.