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Tattie Scones are the pinnacle of the Scottish breakfast that sets it apart from the rest!

Tattie Scones (Scottish Potato Scones)

Prep Time 45 minutes
Cook Time 2 minutes
Total Time 47 minutes
Servings 16
Author 918 Plate


  • 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


  1. Scrub potatoes to clean under running water.
  2. In a large stock pot, put potatoes in the bottom and fill with water until covered.
  3. Salt the water with 2 t. salt.
  4. Bring pot to a boil. Cook potatoes until soft, about 15-25 minutes, depending on your potatoes.
  5. Peel skin off of potatoes and rice or mash them in a bowl.
  6. Add in softened butter and combine with spatula or spoon.
  7. Gently incorporate flour and remaining ½ t. salt.
  8. When it begins to form a dough, turn it out onto a floured surface and divide into 4 and roll into balls.
  9. Roll out a ball until about ¼ inch thick. Prick the surface with a fork. Cut circle into quarters.
  10. Bring a non-stick pan to medium-high heat on the stovetop and brown each scone on both sides.
  11. To reheat, fry on medium heat in butter or lard and #enJOY!

Recipe Notes

Adapted from Christina's Cucina