homemade potato scones (Scottish recipe)

Homemade Potato Scones

Warm, pillowy homemade potato scones – the perfect snack slathered in warm, melted butter!

potato scones on wooden board

Whether you eat them as a snack, with your breakfast or on a roll – you’re lucky if there is any left from this batch once your family tries them.

The real question is … what do YOU call them? Potato scones, potato cake, potato farl, fadge or tattie scone?

What Do You Eat Them With?

In Scotland, we call them potato scones and we generally eat them for breakfast on a roll, on a full Scottish-style breakfast or I love giving them as a tasty snack to my 3 year old toddler and 8 month old baby. So they’re also a great weaning food too.

Although I’m giving you the recipe from ‘scratch’, you can absolutely use whatever leftovers you have – just make sure that you season it appropriately with salt and pepper and add some extra butter for good measure! Nothing worse than bland tattie scones!

Suitable For The Whole Family

I feel comfortable giving these to my children, who follow Baby Led Weaning BLW) from around 6 months old. The only element I would consider modifying in the salt content. And because they freeze well, you can make a batch, freeze and use as necessary for your baby or toddler.

Photo below of my baby (9 months old) enjoying her potato scones with goats cheese romesco sauce.

baby eating potato scone dipped in goats cheese romesco


Potato: I have only used approx. 250g of raw potato (1 peeled potato). 

I filled a whole Tupperware tub with this portion, which meant some went into my freezer too. So feel free to scale up or down as required, as they do freeze really well.

Butter: I’m using salted butter in my recipe, as I like to season from within. But if you intend to use them for children (when weaning) then I’d recommend using unsalted butter. You can always add salted butter to them after toasting when eating it.

Cream: I use double cream, which is totally optional and not a necessary element.

Flour: I use self raising flour, but you can use plain (all purpose) flour and add 1 teaspoon baking powder instead


Pepper: I prefer to use white pepper as it doesn’t result in little chunks of black peppercorns in the dough.

How To Make Potato Scones

Peel potato and cook in salted water until soft (enough that you can pass a knife through them)

Mash (or rice) cooked potato

Add salted butter and stir through

Pour in a dash of double cream (if using)

Add flour and white pepper

Form into a ball of dough

Roll out ball of dough on a floured surface

Cut into desired shape, approx. 3/4mm thick

Melt a knob of butter in a frying pan and wipe away the excess with kitchen paper. Fry the potato scones until golden brown – approx. 4/5mins on each side.

potato scones in frying pan

Recipe Notes

Leftover Mash: as general guidance – add approx. half the weight of the potato of flour to the mixture.

A ratio of 2:1 i.e. if you have 500g raw potato, use 250g SR flour OR if you have 100g raw potato, use 50g SR flour then gradually add a little extra flour if you think it needs it. You’re looking for the dough to be light and fluffy, but not sticky.

Cooking: I use a flat-based frying pan, but a griddle or skillet would work too.


If I have leftover mash, how do I know how much flour to add to it?

Check out my featured video where you’ll see the consistency of the dough once I add flour to it – this is what you’re aiming for. And once you’ve made them a few times, you will build your confidence up. 

No one makes their mashed potatoes the exact same every time – as potatoes comes in all shapes and sizes. So you’ll have different volumes of butter, potato and cream/milk in each batch usually.

So unless you set out to make homemade potato scones from scratch, it’s likely you’ll be making them from leftover mash. Therefore, aiming for the right consistency is what’s important.

Can I use oil instead of butter when cooking?

Yes you can – add a little to the frying pan and wipe round the pan with kitchen paper to remove excess.

Can I use plain flour (all-purpose flour)?

Yes – just add 1 teaspoon of baking powder to the mix too.

Can I make them gluten free?

You can substitute the SR flour for gluten free flour and add 1 teaspoon of baking powder. 

Can I make them dairy free?

Absolutely – simply substitute full-cream butter for dairy-free or a plant alternative and dairy-free cream if desired (but this isn’t an essential element).


Once cooked, the potato scones will stay fresh in an airtight container for approx. 4 days.

If frozen, they will last around 3 months.

Re-Heating: you can reheat in the oven or toaster for a few minutes.

And finally…

Whether it’s your first time trying potato scones, or you’re a tattle scone connoisseur, I hope you enjoy them.

Why not try some of my other Traditional Scottish recipes like Stewed Sausages, Scotch Broth or Lentil Soup?

If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment below!

homemade potato scones (Scottish recipe)

Homemade Potato Scones (Scottish recipe)

Great recipe for leftover mashed potatoes!
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
15 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Scottish
Servings 8
Calories 130 kcal


  • 250 g raw potato
  • 50 g salted butter
  • dash of cream optional
  • 135 g self raising flour plus more for dusting and shaping
  • salt & white pepper


  • Peel potato and cook in salted water until soft
  • Mash (or rice) potato, then add salted butter and stir through
  • Mix through flour and white pepper using your hands, and form into a ball of dough
  • Roll out ball of dough on a floured surface and cut into desired shape, approx. 3/4mm thick
  • Fry in a knob of butter (ideally wipe off the excess with kitchen paper before cooking) – 4/5mins on each side until golden brown


GENERAL GUIDANCE: add approx. half the weight of the potato of flour to the mixture, so a ratio of 2:1, then gradually add a little extra flour if you think it needs it – we want the dough to be light and fluffy but not sticky


Calories: 130kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 42mgPotassium: 150mgFiber: 1gSugar: 0.3gVitamin A: 157IUVitamin C: 6mgCalcium: 8mgIron: 0.4mg
Keyword homemade potato cakes, how to make potato scones, potato scones, scottish potato scones recipe
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2 Responses

  1. 5 stars
    Made these for my little girls and they loved them! Had to sub in plant butter as one of my girls has dairy allergy and still worked well. Will be making with proper butter for myself soon! 😂

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