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?
#enJOY!
xxHillary
Tattie Scones (Scottish Potato Scones)
Ingredients
- 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
Instructions
- 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!
Recipe Notes
Adapted from Christina's Cucina
Thank you for crediting my recipe for your adaptation, Hillary! It’s the right thing to do, but so few bloggers are doing it, now, so I really appreciate it when someone actually does it.
Your potato scones look good and made me realize I need to make another batch to freeze as we are done with the last one! So glad you enjoyed Scottish breakfasts when you visited Scotland. Did you try the black pudding? It’s my favorite!
I will share your post with my readers tomorrow. Love that you love tattie scones! <3
P.S. I was born in Scotland but both of my parents are Italian 😉
OH I didn’t know! I’ll correct that little tidbit about you 😉
Thanks so much for being a great resource! Sometimes it’s hard to find Scottish recipes with American measurements.
I did have black pudding! I liked it when it had crispy edges. I also had haggis mac and cheese. That was a win.
Thanks for visiting!
Hi, I see in your recipe for potatoes scones , you use large T and small t and C for measurements, Sorry I don’t know what that means. Does the large T mean something different from the small t ., and does the C mean a cup. Please explain. thanks
Hi! Yes, it’s T. For Tablespoon and t. For teaspoon. And yes, C. is cup!
Haggis mac and cheese? I like the sound of that!
It was amazing! Had it in a little pub in Inverness.
these look amazing! i thought it was naan for a sec, but happy to see there’s still carbs involved. i’m not familiar with scottish food, but it’s looking like i need to start my education (;
Oh yes, very dense, full of starch. MMM.
Sounds good will have to try them.
Let me know what you think!
My late mother in law was really a terrible cook but she made these and we adore them. My husband has made them (but gets flour all over the place!). Now that I see this recipe, I think I should have a go at them.
They’re easy, even for the worst cook!
My late husband’s grandmother taught me to make a similar food. She was of Czech descent and they made “dumplings”. These dumplings were made with mashed potatoes (freshly cooked or leftovers), a beaten egg and flour. When all mixed together, she made small “logs” of the dough and boiled them. IF there were any left over, she fried them the next day for breakfast.
Yes! I feel like potatoes are a universal food. Nearly all cultures use them in something!
I would like the recipe for “mince and tatties”- my mother and my late wife made this, and I miss them both very much,. I should have paid more attention ,
Me too! I haven’t made them yet!