Potato Scones (Tattie Scones) Recipe

If you’ve ever stumbled upon Scottish breakfast traditions, you’ll know Potato Scones (Tattie Scones) hold a special place on the plate. I absolutely love how this Potato Scones (Tattie Scones) Recipe turns out—crispy around the edges, tender inside, and with that gentle potato flavor that just feels like home. Whether you’re using up leftover mashed potatoes or starting fresh, this recipe is a total crowd-pleaser and so easy to whip up. Let me take you through my favorite way to make these delightful scones that my family goes crazy for every weekend.

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Ingredients You’ll Need

Each ingredient in this Potato Scones (Tattie Scones) Recipe plays its part beautifully. You’ll want cold mashed potatoes to get just the right dough texture, while the flour binds everything together. A pinch of salt and pepper brings out those savory notes, and a little oil helps you achieve that perfect golden crust.

• Mashed potato: Using cold, leftover mashed potato works wonders here because it’s less sticky and easier to handle.
• Flour (all-purpose): Just enough to bind the potato mixture without making it tough; sometimes I find sifting it helps avoid lumps.
• Salt: A pinch, to highlight the natural flavors without overpowering the scones.
• Black pepper: Adds a gentle warmth; freshly ground is best if you can.
• Oil (for frying): Use a neutral oil that can handle medium heat, like vegetable or canola, to get that crisp, golden finish.

Variations

I love making these Potato Scones (Tattie Scones) just as the recipe says, but sometimes I like to mix it up to keep things fun and fresh in the kitchen. Feel free to experiment—you’ll find some variations work especially well depending on your mood or the season.

• Add Herbs: Sometimes I sprinkle in chopped chives or parsley; it brings a fresh, bright note that works beautifully with the potato flavor.
• Cheesy Twist: Grated cheddar or Parmesan mixed into the dough adds a savory depth—my family especially loves this one for brunch.
• Gluten-Free Option: Swap all-purpose flour for a gluten-free blend, and you’ll still get lovely scones with a slightly different texture.
• Spicy Kick: Add a pinch of cayenne or smoked paprika for a little warmth—perfect if you’re feeling adventurous.

How to Make Potato Scones (Tattie Scones) Recipe

Step 1: Combine Your Ingredients Into Dough

Start by placing your cold mashed potatoes into a large bowl. I find using cold potatoes prevents the dough from getting too sticky. Add the flour, salt, and black pepper, then mix everything gently with a wooden spoon or your hands. The goal is a soft but firm dough that isn’t too wet—you’ll feel the consistency as you go. If it’s too sticky, add a tiny pinch more flour, but be careful because too much will make the scones tough.

Step 2: Shape and Roll Out the Dough

Lightly flour your work surface and gently roll the dough out into a round, about 1/4 inch thick. The dough should be even to take care of cooking uniformly. I usually cut mine into triangles like a traditional scone shape, but you can also cut squares or rectangles—whatever suits your fancy! If the dough feels warm or sticky, pop it into the fridge for 10 minutes.

Step 3: Fry Until Golden Brown

Heat a couple of tablespoons of oil in a non-stick frying pan over medium heat. Once hot, carefully place the scones in, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they’re beautifully golden and crisp at the edges. You’ll know they’re ready when they lift easily off the pan—if you try to flip too soon, they might break apart. Once cooked, transfer to a plate lined with kitchen paper to drain excess oil.

Step 4: Serve and Enjoy

Serve warm for the best texture and flavor. I love mine slathered with a little butter, but these also pair amazingly with eggs, baked beans, or smoked salmon for a full Scottish breakfast. Honestly, the first time I made these, I couldn’t get enough—every bite was pure comfort food magic.

How to Serve Potato Scones (Tattie Scones) Recipe

Garnishes

For me, a pat of butter melting on hot Potato Scones (Tattie Scones) is just perfect. Sometimes I add a sprinkle of fresh chopped chives or cracked black pepper on top to brighten the flavors. If you enjoy savory flavors, a little dollop of sour cream or cream cheese alongside is heavenly.

Side Dishes

I often serve these with my full Scottish breakfast lineup: eggs (fried or scrambled), crispy bacon, baked beans, grilled tomatoes, and black pudding. For a lighter meal, pair the Potato Scones with smoked salmon and a fresh green salad—such a lovely contrast.

Creative Ways to Present

For special occasions, I like to stack a few Potato Scones topped with poached eggs and hollandaise sauce for a brunch-style treat. Alternatively, cut them into bite-sized pieces, toss with herbs, and serve as small finger foods at a party. My friends were surprised how versatile tattie scones can be!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be rare because my family devours them fast), wrap the cooled scones tightly in plastic wrap and store them in the fridge. They keep well for up to two days, making for a quick snack anytime.

Freezing

I’ve frozen Potato Scones successfully by laying them in a single layer on a baking sheet, freezing until firm, then transferring them to a freezer-safe bag. This way, you can pull out as many as you need without thawing the whole batch. Freeze for up to a month for best quality.

Reheating

To reheat, I pop frozen or refrigerated scones in a hot pan with a little oil for a few minutes per side until warmed through and crisp again. I avoid microwaving since it makes them rubbery, and trust me, the pan method really brings back that fresh-cooked charm.

FAQs

Final Thoughts

At the end of the day, this Potato Scones (Tattie Scones) Recipe isn’t just a dish—it’s a little slice of Scottish comfort that’s easy enough to become a staple in your own kitchen. I’ve shared it with friends and family far and wide, and they always come back for more. If you’ve got some leftover mashed potatoes or even just want to try something new and savory, I wholeheartedly recommend giving these scones a go. Trust me, once you taste that crispy outside and soft inside, you’ll wonder why you didn’t make them sooner!

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