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Golden-brown, pan-fried potato scones cut into triangles are arranged on a wooden board, with green leaves in the background.

Scottish Potato Scones (Tattie Scones)

Lauren
Soft, fluffy, and lightly crisp, these 5-ingredient Scottish Potato Scones (Tattie Scones) are the perfect way to use leftover mashed potatoes! Last nights dinner can become tomorrow's breakfast. Plus my kids love them, so bonus points for that.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Frying 10 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Scottish
Servings 8
Calories 145 kcal

Ingredients
  

  • 270 g raw potato unpeeled weight - See Notes if using Leftover Mashed Potatoes
  • 50 g salted butter
  • 30 ml double cream optional
  • 135 g self raising flour plus more for dusting and shaping
  • salt and white pepper

Instructions
 

  • Peel 270 g raw potato and cook in salted water until soft (knife tender)
  • Mash (or rice) cooked potato, then add 50 g salted butter and 30 ml double cream - stir through to throughly combine
  • Mix through 135 g self raising flour and salt 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. ¾mm thick
  • Fry in a knob of butter (ideally wipe off the excess with kitchen paper before cooking) or dry fry on a good non-stick pan on medium heat – approximately 4 minutes on each side until golden brown

Notes

Leftover Mash
If using leftover mashed potatoes, a good rule of thumb is a 2:1 ratio:
  • 2 parts mashed potato
  • 1 part flour
For example:
  • 500g mashed potatoes = ~250g flour
  • 100g mashed potatoes = ~50g flour
Add a little extra flour if needed. The dough should be soft and fluffy, but not sticky. The measurements aren't exact, so adjust as needed. Watch my video demonstration to view the texture we're going for!
Ingredient Notes
  • Potato: I have only used approx. 250g of raw potato (1 peeled potato). Floury potatoes, like Maris Piper, King Edward, or Russet potatoes, are best. Waxy potatoes create a gluey, sticky dough that turns out dense.
  • Butter: substitute the full-cream butter for dairy-free or a plant alternative like Flora for dairy-free scones.
  • Cream: I use double cream (heavy cream), which is totally optional and not a necessary element, but adds incredible flavour. Omit the cream or use dairy-free cream for plant-based tattie scones.
  • Flour: If you don't have self-raising flour, you can use plain (all-purpose) flour and 1 teaspoon baking powder instead. You can substitute the self-rising flour for gluten-free flour and add 1 teaspoon of baking powder if needed.
  • Pepper: Using white pepper means your dough doesn't have little flecks of black pepper visible (purely aesthetic). Feel free to substitute black pepper if that's what you have on hand.
  • Salt: I reduce the amount of salt included if making these for children.
Note: I filled a large 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!

Nutrition

Calories: 145kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 44mgPotassium: 164mgFiber: 1gSugar: 0.4gVitamin A: 213IUVitamin C: 7mgCalcium: 11mgIron: 0.4mg
Keyword how to make potato scones, potato scones, scottish potato scones, scottish potato scones recipe, tattie scones
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