How to make perfect potato scones with simple recipe for breakfast favourite

Tattie scones are a brilliant breakfast food
-Credit: (Image: Getty Images)

The humble tattie scone has been a staple of any Scottish breakfast for generations. But do you know how to make your own?

Food historian Fraser Wright has revealed that the popularity of this simple dish arose from the combination of the ubiquitous potato and the girdle - an early predecessor of the frying pan, which was popular in Scotland.

The tasty fried snack is perfect in a big breakfast, or as the square sausage's companion in a morning roll. It can even be enjoyed as a teatime treat - and it is both cheap and fairly easy to make. So why don't you give Fraser's recipe a go at home.


500g floury potatoes (such as King Edward) all roughly the same size

100g plain flour

25g unsalted butter, softened

1/4 tsp salt

Tattie scones were often cooked on a girdle
Tattie scones were often cooked on a girdle -Credit:Daily Record


Fill a pot with cold water and add the unpeeled potatoes. Cover with a lid and bring to the boil, then leave to simmer for half an hour.

Drain the water and leave the potatoes for around 10 minutes so that they dry and cool down.

After they have cooled, peel away the skin by hand before mashing them with the butter and the salt until totally smooth.

Add half the flour and knead the dough by hand until it is fully mixed. Then add the rest of the flour and repeat. Add more flour if the dough is too wet, as you want it quite soft but not too sticky.

Heat up a heavy-based frying pan - or a girdle if you have one - over a medium to high heat.

The potatoes need mashed into a smooth dough
The potatoes need mashed into a smooth dough -Credit:Daily Record

While the pan is heating, split the dough into your desired size - smaller pieces will cook more easily - and then roll each piece on a floured surface until it is around 1/2cm thick.

Pierce the scones with a fork, then immediately place in the pan and cook for three or four minutes on each side. No fat is needed for cooking.

Feel free to flip them more than once to ensure they are thoroughly cooked. They can be served immediately as they are, or stored in the fridge to be re-heated in a frying pan for breakfast.

Don't miss the latest news from around Scotland and beyond. Sign up to our daily newsletter.