Thin, golden-fried potato cakes made from mashed potato and flour — a staple of the full Scottish breakfast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mash hot potatoes with butter and salt until smooth.
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2
Work in flour gradually until a soft, pliable dough forms.
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3
Turn onto a floured surface. Roll out to 5mm thickness.
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4
Cut into rounds or triangles.
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5
Cook on a hot, lightly greased griddle for 3-4 min per side until golden brown spots appear.
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6
Serve hot with butter, or as part of a full Scottish breakfast.
Did You Know?
Tattie scones are so beloved in Scotland that they appear in virtually every Scottish breakfast, rivalling even toast as the essential carbohydrate.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- griddle or frying pan
Garnishing
butter pat
Accompaniments
baked beans, eggs, mushrooms
The Story Behind Tattie Scones
Tattie scones arose in 18th-century Scotland when potatoes became widely grown. Scottish cooks, already skilled at making oatcakes on griddles, applied the same technique to potatoes mixed with flour. They became a defining element of the Scottish breakfast fry-up and a thrifty way to use leftover mashed potatoes.
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