Potato Scones and British Breakfasts: a Tutorial from a Scottish Girl
Potato scones (tattie scones) are a quintessential part of a full Scottish breakfast. You’ll see how easy they are to make, and learn all about British Breakfasts, too.
If you’ve gone to Britain, you will surely have experienced “the full British breakfast.” Depending on which part of the UK you’ve visited will determine what you see on your plate: in Scotland, you’ll surely see potato scones.
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What is a British Breakfast?
It’s often called a “fry-up” because of the fact that almost everything is fried. It may also be called “heart attack on a plate,” but as long as you are not having this on a regular basis, it’s just too delicious to pass up once in a while!
Sometimes, you may hear the term, “a full English”, which refers to a full English breakfast. This means that all the options will be on your plate. Read on…
In Great Britain, breakfast will consist of several common items, such as eggs, bacon, tomato, toast and beans. The rest of the plate will be filled with different items, depending on the part of the country in which you are located.
English Breakfast
England offers their regional sausages and usually add mushrooms to the plate. Sometimes, black pudding is included in the options (usually more in the north of England, although the photo below is from London).
Irish Breakfast
Northern Ireland has their Ulster Fry with local sausages and soda scones. My dad was stationed in Ballymena when he was in the army (as a cook, no less) and has always raved about the soda scones. Ireland’s breakfasts are much the same and can include “potato farls” much like potato scones, and white and black pudding.
Welsh Breakfast
Although I’ve been to Wales, I’ve never had a typical Welsh breakfast (I do love Welsh cakes, though!) In addition to the basics of a British breakfast, the Welsh add laverbread (made from seaweed) and cockles on their breakfast plates. Have you tried this breakfast?
Another type of Scottish scone made on a griddle: girdle scones
Scottish Breakfast
And last, but certainly not least, Scotland serves potato scones (also known as tattie scones), local sausages, and black and/or white puddings. I’m showing my bias here and saying that I think Scottish breakfasts are the best in Britain. This photo was taken at Rufflet’s, just outside St. Andrews.
So now that we’ve decided on a Scottish breakfast (and that the Highland cow is the cutest!) I’m going to show you how to make delicious potato scones. Like so many of the recipes I make, they are quite simple to make and freeze well, so I usually make a double batch and freeze* most of them, so I can cook some whenever we want them.
As far as the black and white puddings go, I’ll leave that for you to decide if you want to try it (if you can find it where you live) as I ABSOLUTELY adore black pudding, but I understand if someone has not grown up with it, why they might have a less than positive feeling about it. Read all about black pudding here.
Are Potato Scones the Same as Potato Cakes?
The answer to this question is yes, they are the same: potato scones are the Scottish name and potato cakes are the Irish name, but they are BOTH served as part of a savory meal, like breakfast. In addition, potato scones can also be eaten with butter (even jam) and served with a cup of tea.
How are Tattie Scones Made?
Potato scones are made from mixing boiled, riced (or mashed) potatoes, a little butter, salt, and flour. These ingredients are combined to form a dough, then rolled out, and cooked on a griddle. You may hear them called “tattie scones” in Scotland, but they are one and the same, and here’s how to make them.
*NOTE: you can use leftover mashed potatoes as long as they’re quite dry. It won’t work if you’ve added too much liquid.
You may also ask~
How do I Cook Potato Scones?
After being cooked on the griddle (no oil, butter or grease is added, so they are not fried), they can be eaten as is. However, as you’ve seen in the photos here, the best way to serve them is to fry them with the rest of your breakfast items (preferably after you’ve fried the bacon!) This way, they are crispy on the outside and soft in the middle.
Can I Freeze Potato Scones?
Absolutely yes, tattie scones are perfect for the freezer! I usually make a large batch and freeze all of them. They’re perfect to have on hand anytime you want a quick meal, just add eggs, if you like. To freeze: place them individually separated on a floured tray in the freezer until frozen, then place in a freezer bag. This way they won’t stick to each other. Alternately, you can put them in a container with pieces of wax/parchment paper in between them.
To cook frozen potato scones, there’s no need to defrost them, you can just fry them straight away. However, I usually take them out of the freezer about for about 10 minutes though, so they cook more quickly. And don’t forget the HP Sauce!
Scottish Potato Scones Recipe
(Tattie Scones)
From the Scottish Lofty Peak Recipe Book Serves 10 (2 each)
FULL PRINTABLE RECIPE BELOW
Ingredients
- russet potatoes
- flour
- butter
- sea salt
Special equipment: a potato ricer
Directions for Potato Scones
First, peel the boiled potatoes.
If you absolutely refuse to peel boiled potatoes, you can make your children do it peel them before boiling. You can use a potato ricer, if you have one. If not, just mash them, but what makes better potato scones is having light, dry potatoes, and ricing them gives them more air. To be honest, though, I don’t know anyone in Scotland who uses a ricer, haha!
Add the butter and salt. Taste the potatoes at this point, add more salt if needed, then very lightly mix in the sifted flour.
It will come together into a dough very quickly and easily. Turn out onto a floured workspace…
and gently fold over until smooth. Divide into 4 or 5 equal portions and form each into a ball. Roll one ball out to about 1/4″ thick, then prick with a fork and cut into quarters or sixths, whichever you prefer, with a large knife. Repeat with the rest of the balls of dough.
Heat a pan or griddle to (almost) high heat (between med. high and high.) I love my scraper for
picking up the scones to put into the pan.
Cook the Potato Scones
When the pan is hot, cook the scones until brown on each side. (You can cut them into round shapes with a cookie cutter, but this takes more time to rework the scraps of dough.)
Place on a clean dish towel, then cover with the other half to cool.
These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in, for a Scottish breakfast.
You can also toast them to heat them up, or even fry them with a tiny bit of light olive oil for a crispy, yet less artery-clogging breakfast :) You can also just have eggs, bacon and toast with potato scones, as I’ve done in the photo below. Can you spot the HP Sauce? Don’t forget to buy some!
Or you can do it “right” and serve the potato scones with eggs, bacon, toast, black pudding (this one is really good), grilled tomato halves, sausages, Heinz Beans, HP Sauce a piping hot cup of tea. You can add any of the other delicious items you see in the photos above: delicious beyond words!
Oh, and did I mention you won’t be eating lunch or dinner that day? 😂
Leave a comment below if you agree that Scottish breakfasts are the BEST!!
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Scottish Potato Scones and British Breakfasts: a Tutorial
Ingredients
- 1 lb Russet potatoes boiled, see notes
- ½ cup flour sifted
- 2 tbsp butter softened, good quality
- ½ tsp Kosher salt or sea salt
Instructions
- First, peel the boiled potatoes. If you have a ricer, use it to rice the potatoes, if not, just mash them, but what makes better potato scones is light, dry potatoes, and ricing them gives them more air.
- Add the butter and salt. Taste the potatoes at this point, add more salt if needed, then very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
- Turn out onto a floured workspace and gently fold over until smooth. Divide into 4 or 5 equal portions and form each into a ball.
- Roll one ball out to about 1/4″ thick, then prick with a fork and cut into quarters or sixths, whichever you prefer, with a large knife. Repeat with the rest of the balls of dough.
- Heat a pan or griddle to (almost) high heat (between med. high and high.) When the pan is hot, cook the scones until brown on each side. Place on a clean dish towel, then cover with the other half to cool.
- These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in, for a Scottish breakfast. I
Notes
- To freeze: place them individually separated on a floured tray in the freezer until frozen, then place in a freezer bag. This way they won't stick to each other. Alternately, you can put them in a container with pieces of wax/parchment paper in between them.
- Potatoes should be weighed after cooking - about 4 large potatoes, cooked in salted water -preferably cooked with the skin.
- To cook frozen potato scones, there's no need to defrost them, you can just fry them straight away. However, I usually take them out of the freezer about for about 10 minutes though, so they cook more quickly.
- If you absolutely refuse to peel boiled potatoes, you can peel them before boiling.
Nutrition
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Agreed the sausage has to be lorne. I am a Scot, but exiled to England since 1970. My relatives from the mother country have just visited to help us celebrate our ruby wedding. They brought down three full lornes, two full unsliced black puddings, three dozen tattie scones and a dozen scotch pies! Plenty breakfasts to look forward to and some stovies. I like a fried soda scone topped with a couple of eggs from my own chickens for a ‘light’ Scottish breakfast!
Oh dear, I am SO sorry that I missed your comment from last year, Bill! I feel terrible when I am a few weeks late in responding. My sincerest apologies!
Congratulations on your Ruby wedding last year! How wonderful to have all that lovely food brought down from Scotland! You’re very lucky! I hope you get the same this year! haha!
Christina
Well, coming from the West of Scotland, where you can buy Lorne Sausage, I especially recommend square slice. Looks like Lorne, but is made from 100% beef steak mince – so much tastier. My ideal Sunday Scottish Breakfast would be Slice, Link Sausage (I like beef but pork is still good), Tattie Scones, Fried Eggs, Bacon, Black Pudding, either fried or tinned tomatoes, mushrooms and maybe even some baked beans, a wee cup of tea and maybe even some toast. Sets you up for the day.
p.s. UK and England are not synonymous – some folk here seem to think they are. The UK refers to every country in the union – Scotland, Northern Ireland, Wales and England; nor is British synonymous with English – same rule applies, except Northern Irish is not included. Scottish is Scottish, Welsh is Welsh, English is English and Northern Irish is Northern Irish. British is the collective term for Scottish, Welsh and English. This is IMPORTANT to the constituent countries of the UK.
Yes, yes and yes! Thanks, May! Now I want a full Scottish breakfast! :)
Hi Christina, born in Sotland but have lived in Bristol England for some years now . I regularly make tatties scones and girdle scones to my MA’s recipes and in my childhood had the Broons and Oor Willie comics delivered weekly. My comment is that with our Full Scottish breakfast the sausage was always square (lorne) sausage oh and always black and haggis puddings never the mealy (white) one . Thanking you for great recipes, Aye George
Glad to hear you’re keeping the Scottish traditions alive in England, George! I actually have to post the recipe for square sausage on my site as it’s definitely a main component in Scottish breakfasts. Black pudding is hard to come by, here in the US, but is one of my favorite things, EVER! Thanks for popping by! :)
Just found your Scottish recipes Christina. Nothing to beat a Scottish breakfast especially at teatime on a Saturday.
Then mum would get Scotch broth ready for Sunday I was always getting in trouble for getting in the soup pot
The kitchen smelled so good. Lots of good memories
I’m from Greenock, Now in Missouri.
Hi Margaret! Always happy when another ex-pat finds my Scottish recipes! I’m in the middle of making a sticky toffee pudding right now, but you’re right, even now I could go a full Scottish breakfast! My daughter was in Glasgow this morning and sent me a photo of her breakfast from the Willow Tea Rooms! Made me homesick with the black pudding and square sausage!
Hope you enjoy my recipes! :) CC
Hi Christina! I am from Buenos Aires, Argentina, and I just succumbed to full Scottish breakfast in my last visit to the UK. I’ve been looking for this recipe everywhere because now I miss potato scones SO badly hahaha! I hope I can make them and that they taste and look as delicious as in your pictures. Cheers! :)
I’m sure you’ll be able to recreate them brilliantly–the recipe is so easy and my daughter makes them all the time! Let me know how they turn out! :)
I’m from the US, but my husband is from Greenock, where we lived for 2 years after we got married. There is nothing in the world like a buttered roll with a tattie scone, fried egg and brown sauce, and…where is the square sausage/slice? I fell so hard for slice at breakfast when I lived over there! It wasn’t until several years after we moved back to the states that I got this brilliant idea to make my husband a Scottish breakfast for Father’s Day and made homemade slice. It had probably been a good decade since he’d had it at that point, and he was so happy he was almost in tears. Our little boy calls them Scotsburgers. :) I actually came here today looking for a better potato scone recipe for this years breakfast because the one I used last time wasn’t so great. Thanks for the mad rush of nostalgia and pictures of Coos. I’m excited to try your scone recipe!
Wonderful to hear, Becky! I can totally understand your husband’s tearing up! I got my fill of Scottish (and English) breakfasts last month as I was there for a month. Glad you found my site and I think you’ll find A LOT of recipes that you and especially your husband might enjoy! If you hover over my RECIPES tab, then scroll down to CUISINE, then click on Scottish/British, all those recipes will come up. Thanks for dropping by! CC
Hi Christina
Nicely put together and worded recipe. My potato scones in the past have tended to be too gooey in the middle, until I added more flour to the mix (but not too much) also I think the right potato matters. I used a new potato, but haven’t got round to experimenting. Have you tried others aswell as the Russet?
One last thing, you say that one can freeze the Scone. is it better to do this at the dough stage or would they be fine at the cooked stage? And how to rebook from frozen? Oven maybe?
Thanks
Craig
You hit the nail on the head, Craig: you can’t use just any potatoes. Russets are probably best, but you need a dry potato or you’ll end up with a gooey scone as you described.
What I do is cook them on the griddle as shown, then when they are cool, place them on a parchment covered tray and freeze them. Once frozen, you can throw them in a freezer bag or layer them with paper in between in a freezer-safe container. They won’t stick together if you do it this way. Then, I fry them until they’re a nice brown color after frying my bacon for a fry up! The best. I don’t think they’d be nearly as nice reheated in the oven, although you absolutely could do that. Enjoy!
Aloha from Hawaii! My husband is Scottish-Irish Canadian and he loves potato scones. Unfortunately he has a wheat intolerance and regular flour gives him massive heartburn. I wanted to make my own and so my husband even bought me a potato ricer to do it proper.
In case anyone else has the same wheat problem (I hear it’s common among the Irish-Scottish folk), I made your recipe tonight using a gluten-free flour blend (Pillsbury) and they came out absolutely fabulous! My husband said he enjoyed them better than the ones he’s been used to.
Thank you so much for sharing this recipe. It’s definitely a keeper! Mahalo!
(P.S. I took a picture but am not sure how to share it with you)
That’s fantastic, Kelly! Yes, not much flour needed in this recipe so I’m sure they’d be easy to make GF. You can send pics to my email address [email protected] or to my Facebook page: http://www.facebook.com/christinascucina Thanks so much for letting me know how much your husband liked these! So nice to hear! :)