If you’ve never tried making your own Scottish classic, you’re in for a treat with this Potato Scones (Tattie Scones) Recipe. These simple, golden beauties are a staple in Scottish breakfasts, but honestly, I love them any time of day. They’re so comforting, incredibly easy to make, and the best part? You probably have most of the ingredients already sitting in your kitchen. Stick around—I’ll walk you through everything to help you get these right on your first try.
Why You’ll Love This Recipe
- Incredibly Simple Ingredients: You won’t need anything fancy to make these scones; leftover mashed potatoes and a bit of flour are all it takes to create magic.
- Perfect Comfort Food: With their crispy edges and soft center, Potato Scones taste like a warm hug and work amazingly as a breakfast side or snack.
- Great for Leftovers: I love turning leftover mashed potatoes into these scones—it’s like a clever way to reduce food waste while treating myself.
- Quick to Whip Up: From mixing to frying, you’re looking at about 30 minutes total, perfect for a spontaneous breakfast or brunch plan.
Ingredients You’ll Need
The beauty of this Potato Scones (Tattie Scones) Recipe lies in its simplicity. Each ingredient plays a key role in creating that perfect balance between crispiness and fluffiness. When shopping, opt for flour that’s all-purpose unless you want to experiment with whole wheat for a heartier taste.
- Mashed Potato: Make sure it’s cold and well-mashed for easier handling and the best scone texture.
- All-Purpose Flour: This binds the potato mixture together so your scones hold their shape while frying.
- Salt: Just a pinch to balance out the flavors.
- Black Pepper: Adds a subtle kick, but you can tweak this to your liking.
- Oil for Frying: Use a neutral oil with a good smoke point – I usually go with vegetable or sunflower oil for a nice golden crust.
Variations
I love how versatile Potato Scones are—it’s easy to make them your own! Whether you want to keep it traditional or give it a twist, there’s room to play around.
- Cheese-Infused Potato Scones: I sometimes fold shredded cheddar into the dough—oh wow, it turns these scones into a gooey, cheesy delight my family goes wild for.
- Herb-Seasoned: Adding fresh or dried herbs like chives, parsley, or rosemary adds a fresh flavor punch that’s really inviting.
- Gluten-Free Version: Substituting the flour with a gluten-free blend works well, though the texture might be slightly different—still very tasty!
- Spicy Kick: Toss in a pinch of smoked paprika or cayenne pepper if you want to surprise your taste buds.
How to Make Potato Scones (Tattie Scones) Recipe
Step 1: Prep Your Mashed Potatoes
Start with cold mashed potatoes—that’s a key trick I discovered after many a sticky scone dough mishap! Warm potatoes hold too much moisture and can make the mixture too soft. If your mash is freshly made, pop it in the fridge for at least an hour or overnight.
Step 2: Mix the Dough
In a mixing bowl, combine your cold mashed potatoes, flour, salt, and pepper. You’ll notice the dough starts forming a thick, pliable ball—that’s exactly what you want. If it feels crumbly, add a tiny splash of milk; too sticky, sprinkle a little more flour. I always work with my hands here, it helps to get the right feel.
Step 3: Shape Your Scones
Turn out the dough onto a floured surface and gently roll it into a roughly 1/2-inch thick circle. I find using a knife or pizza cutter to divide the circle into eight equal triangles really makes for perfect scones that cook evenly. Don’t worry about perfect shapes; rustic is charming and tastes just as good!
Step 4: Fry to Golden Perfection
Heat the oil in a frying pan over medium heat. Once hot, add the scones in batches without overcrowding the pan. Fry each side for about 3-4 minutes until they turn that gorgeous golden brown with crisp edges. Flip carefully with a spatula—if you rush, they can break apart. Patience is key here!
Step 5: Serve Warm and Enjoy!
Remove the scones to a paper towel-lined plate to absorb excess oil. Serve them warm for that melt-in-your-mouth experience—you’ll find these make a fantastic accompaniment to eggs, bacon, or even just butter and jam.
Pro Tips for Making Potato Scones (Tattie Scones) Recipe
- Cold Potatoes Matter: Always use cold mashed potatoes; it keeps the dough from getting too soft and sticky.
- Don’t Overwork the Dough: Handle it gently to keep your scones tender and avoid them becoming tough.
- Control Your Heat: Maintain medium heat for even cooking—too hot and they’ll burn outside while remaining raw inside.
- Watch the Thickness: Keeping the dough about 1/2-inch thick helps achieve the perfect balance of a crisp exterior and soft interior.
How to Serve Potato Scones (Tattie Scones) Recipe
Garnishes
Whenever I serve my Potato Scones, I like to sprinkle a little fresh chopped chives or sprinkle cracked black pepper on top right after frying. It adds a fresh pop that complements their subtle taste perfectly. A dollop of butter melting on top is, of course, a classic that never fails.
Side Dishes
Potato Scones go incredibly well with traditional Scottish breakfast items like eggs (fried or poached), bacon, black pudding, and baked beans. I also like pairing them with sautéed mushrooms or a simple side salad for a lighter meal.
Creative Ways to Present
For a special brunch, I’ve served these Potato Scones stacked with smoked salmon, a dollop of crème fraîche, and a sprinkle of dill—trust me, it’s an unexpected but lovely treat your guests will talk about. You can also cut them into smaller bite-sized pieces as appetizers with dips like garlic aioli or chutney.
Make Ahead and Storage
Storing Leftovers
If you have leftover Potato Scones, let them cool completely before placing them in an airtight container. I usually keep them in the fridge and use them within 2 days. They reheat beautifully and don’t lose much of their texture.
Freezing
I often freeze leftover scones to save time on busy mornings. Just flash freeze laid out on a baking sheet, then transfer to a ziplock bag. When you’re ready to eat, thaw them overnight in the fridge and reheat in a skillet for best crispiness.
Reheating
Reheat your Potato Scones in a non-stick pan over medium heat for a few minutes on each side until warmed through and crisp again. Avoid microwaving if you want to keep that lovely fried texture intact.
FAQs
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Can I use freshly made mashed potatoes for this recipe?
While you can use freshly made mashed potatoes, it’s best if they’re completely cold to prevent soggy dough. If your mash is warm, let it cool in the fridge for at least an hour before mixing.
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What’s the best type of potato to use for potato scones?
Starchy potatoes like Russets or Maris Piper work best—they give a fluffy texture that blends well with the flour to hold the scones together without being gummy.
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Can I bake Potato Scones instead of frying?
Yes! You can bake them at 400°F (200°C) on a greased or parchment-lined baking sheet for about 15 minutes, flipping halfway through. They won’t be as crispy as fried, but still delicious and a bit lighter.
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Are Potato Scones gluten-free?
Traditional Potato Scones contain flour, so they’re not gluten-free. However, you can substitute all-purpose flour with a gluten-free blend to accommodate gluten sensitivities.
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How do I keep my scones from sticking to the pan?
Using enough oil and preheating your pan properly helps prevent sticking. Also, avoid moving the scones around too soon—let them form a golden crust before flipping.
Final Thoughts
I absolutely love how this Potato Scones (Tattie Scones) Recipe turns out every single time. It’s one of those dishes I first stumbled upon out of curiosity but quickly became a comforting favorite in my kitchen. They are incredibly versatile, fun to make, and somehow remind me of cozy Sunday mornings with family. I hope you’ll give this recipe a try — once you do, I’m confident you’ll find yourself making them again and again, just like I do. Enjoy your cooking, and don’t forget: simple ingredients, a little patience, and a bit of love make all the difference!
Print
Potato Scones (Tattie Scones) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 scones (serves 8)
- Category: Breakfast
- Method: Frying
- Cuisine: Scottish
Description
Potato Scones, also known as Tattie Scones, are a traditional Scottish treat made from leftover mashed potatoes mixed with flour, seasoned with salt and pepper, and pan-fried to golden perfection. This simple and delicious recipe transforms basic ingredients into a comforting and versatile dish that can be enjoyed any time of day.
Ingredients
Main Ingredients
- 2 cups mashed potato (cold)
- 1/3 cup all-purpose flour
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons oil (for frying)
Instructions
- Prepare the Dough: In a mixing bowl, combine the cold mashed potatoes with the all-purpose flour, salt, and black pepper. Mix well until the mixture forms a smooth dough that is not too sticky.
- Shape the Scones: On a lightly floured surface, roll out the dough into a flat circle about 1/4 inch thick. Cut the circle into 8 equal triangular pieces to form individual scones.
- Heat the Pan: Place a non-stick skillet or frying pan over medium heat and add the oil. Allow the oil to heat until shimmering but not smoking.
- Fry the Scones: Place the scones carefully into the hot pan. Cook each side for about 3 to 4 minutes or until golden brown and crispy, flipping gently to avoid breaking.
- Drain and Serve: Remove the cooked scones from the pan and place them on paper towels to absorb excess oil. Serve warm as a breakfast side or snack.
Notes
- Potato Scones, AKA "Tattie Scones", are a beloved Scottish invention perfect for using leftover mashed potatoes.
- They are traditionally pan-fried but can also be cooked on a griddle or flat skillet.
- Ensure mashed potatoes are cold to help the dough bind well with flour.
- Serve with butter, jam, or alongside a traditional Scottish breakfast for an authentic experience.
Nutrition
- Serving Size: 1 scone
- Calories: 94 kcal
- Sugar: 0.4 g
- Sodium: 8 mg
- Fat: 4 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
