Scottish 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.
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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 adds 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.
I was going to link to Wikipedia’s page on black pudding, but the first photo of black pudding isn’t the most appealing image that would encourage someone to try this tasty food!
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.
Scottish Potato Scones Recipe
(Tattie Scones)
From the Scottish Lofty Peak Recipe Book Serves 10 (2 each)
FULL PRINTABLE RECIPE BELOW
- russet potatoes
- flour
- butter
- sea salt
Special equipment: a potato ricer
First, peel the boiled potatoes.
If you absolutely refuse to peel boiled potatoes, you can make your children do it peel them before boiling. 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.
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.
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.
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
A traditional part of a full Scottish breakfast. Mostly made with mashed potatoes, these scones are a potato lover's dream come true.
Ingredients
- 1 lb (453 g) boiled Russet potatoes (see notes)
- 1/2 cup + 1 tbsp (70 g) flour, sifted
- 1/4 stick butter (28 g) softened, good quality butter
- 1/2 tsp Kosher or sea salt
Instructions
- First, peel the boiled potatoes. If you absolutely refuse to peel boiled potatoes, you can peel them before boiling. 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. If you are going to freeze these, place them 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 paper in between them.
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.
Nutrition Information:
Yield: 10 Serving Size: 2Amount Per Serving: Calories: 88Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 137mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 0g
Nutrition information is only estimated and is before being cooked/fried a second time.
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My grandfather ate potato scones “raw” with butter… try it they are awesome.
I make my potato scones thin, like a tortilla, and then make various tacos with them. Living in LA you will have access to great ingredients for making tacos, a citrus and cilantro marinade pork with salsa and cheese in a Tattie Scone… heat on the griddle to melt the cheese – Tattie Tacos.
Of course I have the slightly thicker ones with my Scottish Assassin Breakfast (only occasionally). Nice site.
Wow, what a concept, Alan! That sounds good! I will try some thin ones next time, even if I don’t make tacos with them, dying to try them now. Thank you!
I,’m Scottish and you really know a good breakfast!
That’s because I’m Scottish, too! :)
I am Scottish and do not always have my tattie scones (shop bought sorry!) fried for breakfast but love them straight out of the pack….very thin mind you and loaded with butter….mmmmmmm!
I should add that, Jean! I never eat them straight, but yes, they can be eaten that way and are still very tasty! Thanks for the note! :)
The main ingredient missing from your “scottish” breakfast is the haggis. This is the item fried that differentiates the english breakfast and the scottish breakfast. However i’ll let you off as you like black pudding.
Haha! Thank you, Mr. Mcmeeken! :) I’ve found that haggis isn’t always included in a full Scottish, and given that I can only get tinned here, it’s not on my breakfast plate :)
I love potato scones and the breakfast looks great. What wasn’t included was sliced fruit pudding which we always ate instead of black pudding – oh and lorne (square) sausage – both very important in a Scottish breakfast.
Just posted the Lorne Sausage recipe recently, HERE. Clootie dumpling recipe is still to come! Thanks, Fiona!
The best part of a Scots breakfast are the potato scones.
I’m so glad you know and love them, Sheila! :)
Great recipe and am going to use it.Having left Scotland in 1970 and marrying an Aussie Italian wife look forward to some easy ITALIAN RECIPES As I am chief cook and bottle washer.
Oooh, you’re in the right spot! Lots of Italian and Scottish recipes here. Hope you’ve perused my recipes? Just click on the RECIPES tab for a photo gallery of them all. You’re going to love the potato scones, Tom! :) Enjoy!
Great recipe. Easy to follow and soothing to make. Can’t wait to make a delicious Scottish breakfast in Taipei tomorrow with bacon, eggs, tomatoes, mushrooms, sausage patties and tattie scones (sadly no black pudding). And then there will be a long, foodless pause, as you say, and possibly a quick snooze before a light evening meal of raw celery and a modest portion of water.
[…] ranked tenth overall. Chefs have veganized the region’s most popular foods, too, like these Scottish potato scones. There are even vegan haggis […]
Hello again Christina, or as we say in the Black Country (uk Midlands) owbina wench.ive been browsing your pages and recipes for a while now really pleased I found them.any road up.i can fully appreciate you preference to a Scottish breakfast.sorry no bias here I prefer a good old full English Black Country style. as you say heart attack on a plate love that phrase. 2 fried eggs ,a few rashers streaky bacon crisped.2 fat links of tomato sausage,we have our pigs pudding (black pudding) in the shape of a horse shoe got no idea why sliced thickly and fried.or crumbled together with crated spud and bread crumbs,and fried into a rissole kinda of thing.and of course baked beans with brown sauce stirred in .all plonked on a couple of thickly sliced fried bread.with the tomato sausage you don’t need tomato’s but you could if need be.thanks Christiina ta ra a bit.as we say.
Haha! Well, if you add black pudding to a full English, that’s almost Scottish! :) Black pudding is MY FAVORITE!!!! Glad you like my page, thanks, Micky! Christina
You need to add a few slices of Fruit Pudding, Haggis and square sausage to go ‘Full’ Scottish. Lush beyond belief ! My cholesterol is rising just thinking about it.
Haha! This isn’t a full Scottish by any means, but yes, “full” is actually an understatement with the actual thing!
[…] first experiment was a Scottish potato scone recipe I got from Christina’s Cucina. She gives very thorough instructions and I followed them to a […]