Ingredients
For the tattie scone mix
- 500 g potatoes (about 5 small potatoes), peeled and diced
- 30 g salted butter (1 oz)
- 1 cup self-raising flour (150 g / 5.3 oz) – can substitute with all-purpose flour plus 1 tsp baking powder
To cook the scones
- 1 tbsp butter for cooking
Instructions
- Boil the potatoes: Cover the diced potatoes with cold water in a medium saucepan and bring to a boil. Cook until the potatoes are soft, which takes about 15 minutes.
- Mash the potatoes: Drain the potatoes and add 30 g of salted butter. Mash until smooth, then whip the mashed potatoes with a fork to create a fluffy texture.
- Make the dough: Add the self-raising flour to the mashed potatoes and gently mix together using a wooden spoon or mixer on low to medium speed. The mixture should form a light, pliable dough that doesn’t stick to your hands. Adjust flour quantity if needed depending on potato moisture.
- Shape the scones: Turn the dough onto a lightly floured surface. Flour a rolling pin lightly and roll the dough out to about 1 cm (½ inch) thick. Slice the dough into quarters.
- Cook the scones: Heat a large heavy frying pan (such as cast iron) over medium heat and add 1 tbsp butter. Fry the scones in batches, allowing enough room to flip them. Cook each side for 3-5 minutes until crispy and golden brown.
- Serve: Serve the tattie scones immediately while hot, with butter, jam, or as part of a full Scottish breakfast.
Notes
- If using leftover mashed potatoes, skip boiling and mashing steps and proceed to making the dough.
- Adjust the flour amount depending on how moist the mashed potatoes are to avoid sticky dough.
- Use a heavy frying pan like cast iron for best even cooking and browning.
- Serve fresh and hot for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Scottish
- Diet: Vegetarian
