A Scottish Breakfast Staple

If you have ever sat down to a proper full Scottish breakfast, you will almost certainly have encountered the tattie scone. Golden, slightly crispy on the outside, soft and pillowy within — this humble flatbread has earned its place alongside square sausage, black pudding and a fried egg as one of the most beloved items on the plate.

The tattie scone, sometimes called a potato scone or simply a “tattie scone” in broad Scots, has roots that stretch back centuries. In a country where potatoes were once a dietary cornerstone for working families, nothing went to waste. Leftover tatties from the evening meal were transformed the following morning into something wonderful — a tradition that continues in kitchens across Scotland to this day.

The Secret to Perfect Tattie Scones

Despite having only four ingredients, tattie scones are surprisingly easy to get wrong. The most common mistake is using cold leftover potatoes. For the best results, you want freshly boiled, warm potatoes — they absorb the butter more evenly and produce a smoother dough that is far easier to work with.

The second secret is restraint with the flour. Add just enough to bring the dough together without making it tough. You are looking for a soft, pliable dough — not a stiff one. Too much flour and you will end up with something closer to a cracker than a scone.

Finally, cook them on a dry pan. No oil, no butter in the pan itself. A good non-stick frying pan or a traditional flat griddle over a medium-low heat is all you need. The scones should develop golden-brown spots without burning — about three to four minutes per side.

How to Serve Tattie Scones

The most traditional way to enjoy a tattie scone is as part of a full Scottish breakfast, nestled alongside bacon, eggs, beans, and a slice of toast. But they are wonderfully versatile. Try them spread with salted butter and a drizzle of honey, or use them in place of bread in a morning roll with square sausage.

Tattie scones also freeze beautifully. Stack them between sheets of baking paper, freeze flat, and reheat in a dry pan or under the grill whenever you fancy them. A batch of twelve will disappear faster than you might expect.

Ingredients

• 500g floury potatoes (such as Maris Piper or King Edwards), peeled and quartered
• 25g salted butter, at room temperature
• 125g plain flour, plus extra for dusting
• A generous pinch of sea salt

Method

1. Bring a large pan of salted water to the boil and cook the potatoes until completely tender, around 15 to 20 minutes. Drain thoroughly and leave to steam-dry in the colander for a couple of minutes.
2. Return the potatoes to the warm pan and mash until completely smooth with no lumps remaining. Add the butter and stir until fully melted and incorporated.
   
3. Sift the flour and salt into the mashed potato. Mix with a fork until a soft dough begins to form. Turn out onto a well-floured surface.
   
4. Divide the dough into three equal portions. Working with one portion at a time, gently pat out into a flat circle roughly 5mm thick, flouring your hands and the surface as you go.
   
5. Using a knife or pizza cutter, cut each circle into quarters to make triangular scone shapes. Prick the surface lightly with a fork to prevent them puffing up.
   
6. Heat a large non-stick frying pan or flat griddle over a medium-low heat. Do not add any oil or butter to the pan.
   
7. Cook the scones for 3 to 4 minutes on each side until golden brown spots appear. Press gently with a spatula if they start to puff up.
8. Serve immediately while still warm, or allow to cool completely and store in the fridge for up to 3 days. Reheat in a dry pan or under the grill.