Potato scones (also known as tattie scones in Scotland) are simple to make, surprisingly filling and very versatile.

The recipe is mostly cooked potatoes -- if you have any left over from a meal pop them in the fridge and use to make tattie scones within a few days.

Ideally you want boiled potatoes, mashed with no milk or cream, but it's not the end of the world if the left overs have been mashed with milk.


(for about four tatties scones)

  • 100g mashed potato
  • 25g plain flour
  • 20g soft butter
  • a pinch of salt


  • Heat a dry frying pan or griddle on medium.
  • Ideally have the potatoes at room temperature.  If they have been in the fridge just ping them in the microwave for a few seconds.
  • Mix the potatoes, flour, butter and salt.  You are aiming for a paste like consistency but not too dry.  You may need to add a little more flour if the potatoes were very moist (or were mashed with milk).  The eventual mix should be one complete ball.
  • Split the ball into four equal portions.
  • Roll out onto a well floured surface to the size/thickness you desire.  
  • For a more rustic look flour your hands, roll each portion into a ball and flip between each hand to make patties.
  • Place the portion on the dry pan and cook on each side for about five minutes, flipping several times.
  • Allow to cool for a few minutes then eat.
Potato Scones

Potato Scones

Serving Suggestions

Traditionally served with a full cooked breakfast, or in a roll with sausage or bacon.

Use as a substitute for croutons in soup.

Eat on its own with a little jam


Mix in a little icing sugar to add some sweetness -- works really well.

I also created a great twist by adding some chilli for a little heat -- See Chilli Tattie Scones over at the Galloway Chillies website.

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