Tattie Scones are the pinnacle of the Scottish breakfast that set it apart from the rest!
Now that summer is starting to come to a close, I’ve found myself reminiscing back to the beginning of the summer when we took the trip of a lifetime to Scotland.
I’m not really a huge breakfast person. So even though I spent an entire semester there, I don’t think I had ever had a full Scottish breakfast until we went this summer. We were so spoiled and all of our bed and breakfasts along the JMW provided us with a hot breakfast before we went on our way for the day. It was a great way to gear up and gain some energy to burn.
My first potato scones (tattie scones) were at the most wonderful place in Helensburgh, No 20. B&B Craigendoran. Fiona piled my order of scrambled eggs with smoked salmon on top of two potato scones. I had no idea what they were at the time, but they were delicious. And to Justin, they were just another type bread, which he couldn’t say no to. The more breakfasts we ate, they kept being included and then we figured out they are one of the distinguishing features in Scottish breakfast (from the other British breakfasts).
The best part about potato scones is that they’re cooked but then also reheated in the grease from the rest of breakfast that morning. To imitate this, I cooked mine in C&C lard (made originally for this other Scottish recipe)!
Serve them with the full Scottish brekkie, with scrambled eggs, or even by themselves with a little jam like I did a few days ago!
I learned how to make mine and adapted the recipe from Christina at Christina’s Cucina! She was born in Scotland (but is Italian! and lives in Cali!) and has some other great recipes you should check out!
I love reminiscing about places I’ve been through food! Where is your favorite place to remember?
Tattie Scones (Scottish Potato Scones)
- 4 Russet potatoes about 1lb, cooked
- ¾ C. all-purpose flour may need extra
- 3 T. butter softened
- 2 1/2 t. Himalayan sea salt
- ½ t. lard or butter
Scrub potatoes to clean under running water.
In a large stock pot, put potatoes in the bottom and fill with water until covered.
Salt the water with 2 t. salt.
Bring pot to a boil. Cook potatoes until soft, about 15-25 minutes, depending on your potatoes.
Peel skin off of potatoes and rice or mash them in a bowl.
Add in softened butter and combine with spatula or spoon.
Gently incorporate flour and remaining ½ t. salt.
When it begins to form a dough, turn it out onto a floured surface and divide into 4 and roll into balls.
Roll out a ball until about ¼ inch thick. Prick the surface with a fork. Cut circle into quarters.
Bring a non-stick pan to medium-high heat on the stovetop and brown each scone on both sides.
To reheat, fry on medium heat in butter or lard and #enJOY!
Adapted from Christina's Cucina