Non-VegetarianScottish cuisine Breakfast

Tattie Scones

Name: Tattie Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 500 g floury potatoes; 1 tsp Fine sea salt; 40 g Unsalted butter; 0.25 tsp freshly ground black pepper; 0.5 tsp Baking powder; 100 g Plain flour; 2 tbsp rendered bacon fat; 20 g salted butter

Tender, thin potato scones griddled until speckled golden brown, then fried crisp in rich bacon fat for a traditional Scottish breakfast.

🇬🇧United Kingdom· Central Belt

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 280 kcal

Ingredients

0 of 8 gathered

Servings

500 g floury potatoes — peeled and cut into chunks (such as Maris Piper)
1 tsp Fine sea salt — for cooking water and dough seasoning
40 g Unsalted butter — softened at room temperature
¼ tsp freshly ground black pepper — finely cracked
½ tsp Baking powder — for a light texture
100 g Plain flour — plus extra for dusting
2 tbsp rendered bacon fat — or beef dripping for frying
20 g salted butter — to spread on top while hot

Equipment

•Large saucepan
•Potato masher
•Rolling pin
•Heavy cast-iron girdle or frying pan
•Palette knife

Nutrition

Per serving, approximate

Calories: 280 kcal
fat: 14 g
carbs: 36 g
fibre: 3 g
protein: 4 g
calories: 280 kcal

Instructions

1
Place the potato chunks into a saucepan of cold water with half the salt.
2
Bring to the boil on the hob and cook for fifteen minutes until fork tender.
3
Drain the potatoes thoroughly and let them steam dry for three minutes.
4
Mash the warm potatoes thoroughly in a mixing bowl until completely smooth and lump-free.
5
Beat in the softened butter, remaining salt, black pepper, and baking powder.
6
Sift in the plain flour and work gently with your hands into a soft dough.
7
Dust a clean worktop with flour and roll out the dough five millimetres thick.
8
Cut into large round discs and slice each disc into four triangular farls.
9
Prick each scone all over with a fork to prevent bubbling.
10
Heat a dry girdle (a flat, heavy griddle pan) over a medium hob until hot.
11
Cook the scones dry for four minutes per side until lightly browned and dry.
12
Melt the bacon fat in a frying pan and fry the scones for two minutes until crisp.

Chef's tips

Ensure the boiled potatoes are completely dry before mashing, as excess moisture will require too much flour and make the scones heavy. Handle the dough as lightly as possible to keep the scones tender. Cook them on a dry girdle first before frying in fat for the authentic texture.

Ingredient substitutions

rendered bacon fat → salted butter or vegetable oil for a vegetarian version
plain flour → gluten-free plain flour blend with a pinch of xanthan gum

Storage

Store cooked and cooled scones in an airtight container lined with greaseproof paper in the fridge for up to three days.

Reheating

Reheat in a hot dry frying pan or toaster for two minutes until warmed through and crisp at the edges.

Common mistakes to avoid

•Adding too much flour, which results in dry and tough scones.
•Mashing cold potatoes, which causes a gummy and sticky texture.
•Setting the girdle heat too high, scorching the outside before the dough cooks through.

Serving suggestions

Serve hot as part of a full Scottish breakfast with sliced Lorne sausage and black pudding.Fold inside a morning roll with fried bacon and brown sauce.Spread generously with salted farm butter alongside a mug of strong tea.