Scottish Tattie Scones

Friday 15 May 2020
Leftover mashed potato becomes something truly amazing when you turn it into Scottish Tattie Scones. This super quick and easy recipe - a full Scottish breakfast staple - is the perfect way to love food, hate waste and use up leftover mash. 

Love food hate waste? NEVER throw out leftover mashed potatoes. Homemade tattie scones are the best! Ideal for breakfast, brunch, brinner, constant lockdown snacking... Lots have been being made in this household in recent weeks. I'll even confess to making extra mash for the sole purpose of having leftovers. I'm going to need winched out of the house once this situation is over. The 'recipe' is actually really simple. To be honest I don't even follow one any more. There are already a couple of variations of it on my blog which I'll link to below but flour, tatties and butter made into a dough and fried will work. I've also been going freestyle on the shape. Prior to these unprecedented times I always made triangles but I'm currently using a scone cutter for circular ones. I may even break out some fancy cookie cutters and make star shaped, unicorn or dinosaur versions.

The jury is out on what type of flour to use in these. I'd always gone self raising or added a teaspoon of baking powder but plain seems to work just as well. Last week I used strong bread flour as it was all that I had. You can add in pretty much anything else you fancy to the basic mix. Cheese is always a good shout and from above you'll see that wild garlic and haggis worked well for me. 

Before anyone comments that the recipe says to cook on a girdle as opposed to a griddle, that really is the correct word but you can use a frying pan, griddle or girdle. 

GIRDLE, n. A met. form of Eng. griddle, a circular iron plate with hooped handle, suspended or placed over the fire and used for baking scones, oat-cakes, etc.

Scottish Tattie (Potato) Scones

50g Butter, softened
300g Mashed potato 
75g Plain flour 
Oil to fry

  • Mash the butter into the potato (you may need to warm it if its leftovers)
  • Sift in the flour and thoroughly combine to a stiff mixture.
  • Liberally flour your surface and roll out the dough to between 0.5 and 1cm thick.
  • Cut out your scones with a cookie cutter or upturned glass.
  • If time allows, chill the scones in the fridge for 30 minutes prior to cooking
  • Heat a girdle or heavy frying pan.
  • Smear on some oil or butter with kitchen roll.
  • Once hot cook scones for about 3-4 minutes on each side until golden brown.

Yup, clearly I have WAY too much time on my hands during lockdown. Novelty tattie scones did indeed happen. If you have as eceltic a cookie cutter collection as me then do give them a go. Top tip is to roll out your mixture, chill, then cut your shapes as they keep their form much better that way. The unicorn clearly has to the the ultimate Scottish Tattie Scone. It is after all the national animal of Scotland.

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1 comment

  1. Thank you! My son was delighted to make these and my husband said they tasted just right. Feel glad tht I've been cooking with my son but not sweet things and also used up all our odd and end potatoes.


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