Tattie Scones - Scottish Potato Pancakes

A spatula flips a tattie scone on a cast iron frying pan.

Tattie Scones - Scottish Potato Pancakes

You know breakfast is going to be good when tattie scones are involved. This 3 ingredient Scottish breakfast is cooked to crispy, golden perfection with just potatoes, butter and flour - how it should be!

Course Breakfast

Cuisine Scottish

Prep Time 5

Cook Time 25

Total Time 30

Servings Scones

Calories 288kcal

Author Wandercooks

Cost $5

Ingredients

For the tattie scone mix

500 g potatoes 1.1 lb / around 5 small potatoes, peeled & diced,
30 g butter 1 oz, salted
1 cup self raising flour 150 g / 5.3 oz, sub all purpose flour and 1 tsp baking powder

To cook the scones

1 tbsp butter for cooking

Instructions

Note: If using leftover mashed potatoes, skip to Step 3.

Cover 500 g potatoes in cold water and bring to a boil in a medium saucepan. Boil until soft, around 15 minutes.
Drain the potatoes then add the 30 g butter and mash potatoes until smooth. Finish off by whipping the mash potato with a fork for an ultra fluffy finish.
Add the 1 cup self raising flour and gently work it together with a wooden spoon or on low to medium if you’re using a mixer. It should come together as a dough that is light and pliable, but not sticking to your hands. Important: You may need to adjust the flour amount depending on the moisture content of your potato.
Turn out the dough onto a lightly floured work surface. Lightly flour a rolling pin and gently roll out the dough until it’s around 1 cm / ½ inch thick then slice into quarters.
Heat a large heavy frying pan (such as cast iron or wrought iron) over medium heat, then pop your 1 tbsp butter in for frying. Place as many scones as will fit in your pan with room to flip and cook for 3-5 minutes per side until crispy and golden brown on the outside.
Serve immediately while hot with just butter, jam or a full Scots breakfast!

Video

Notes

Using Leftover Potato Mash? - It’s easier to work with warm potatoes when making the dough, so reheat them in the microwave first until warm, but cool enough to knead by hand.
Saucepan - Use a heavy based griddle or cast iron pan if possible for even, consistent heat.
Heat - Cook on a medium heat as they can burn quite easily. You'd rather cook them for longer and really heat it through the middle and crisp up the outsides than end up with them burnt and black.
Appearance - Don’t be too fussed on how they look, because even if yours turn out ugly, they’ll still taste great.
Bacon Fat - Amp up the flavour by cooking them in the bacon pan if you're doing a big breakfast for extra flavour!
Scots Breakfast - Serve your scones with all the trimmings for a traditional Scottish breakfast - runny or fried eggs, bacon, fried tomatoes, mushrooms, fried haggis slices, black pudding, toast and maybe even baked beans. Or try them on a morning roll with a slice of Lorne sausage, slathered with broon sauce! Serve with an ice cold Irn Bru soft drink for extra Scottish flair.
Extra Flavour - Add your favourite herbs such as chives, thyme or sage, or cheeses such as grated Parmesan or cheddar. Spices such as garlic and/or onion powder or vegetable stock are quick ways to tweak the flavour.
Shapes - The more common / traditional way to make them is to roll out the dough into a round shape, then cut it into quarters. At home, feel free to make them any way you like. You could roll small portions into mini scones, or cut your dough into six or eight pieces just like a pizza.
Make it Vegan - Use Nuttelex or any vegan butter alternative instead of dairy butter.

Nutrition