Traditional tattie scones
Discover the authentic taste of Scotland with our traditional tattie scones recipe! Made with potatoes, a hint of parmesan cheese, and a touch of butter, these delicious scones are perfect for any meal. Easy to prepare, they make a wonderful addition to your breakfast or teatime spread. Try them today and enjoy a piece of Scottish heritage in every bite!
- 16 Feb 2025
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Tattie scones are a beloved traditional Scottish dish, often enjoyed as part of a hearty breakfast. Made from simple ingredients like potatoes, flour, and butter, these scones are both comforting and versatile. Follow this recipe to create delicious, homemade tattie scones that you can serve with eggs, bacon, or simply enjoy on their own.
Ingredients:
Instructions:
- Peel and chop the potatoes into evenly sized pieces to ensure they cook uniformly.
- Place the potato pieces in a large pot and cover them with cold water.
- Add a pinch of salt to the water.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Drain the cooked potatoes and return them to the pot.
- Mash them thoroughly until smooth, ensuring there are no lumps. You can use a potato masher or a ricer for the best results.
- Allow the mashed potatoes to cool slightly, until they are just warm to the touch.
- In a large mixing bowl, combine the mashed potatoes with the salt, baking powder, softened butter, all-purpose flour, and grated Parmesan cheese.
- Use your hands to gently knead the mixture together until a dough forms. The dough should be soft but not sticky. If it's too sticky, add a little more flour, a tablespoon at a time, until you reach the right consistency.
- Lightly flour your work surface and rolling pin.
- Divide the dough into manageable portions (usually 2 or 3 portions).
- Roll out each portion to about 1/4 inch (6-7mm) thick.
- Use a round cutter or simply a knife to cut the dough into triangular or circular shapes.
- Heat a non-stick frying pan or griddle over medium heat. No oil or butter is needed, as the scones contain enough butter to prevent sticking.
- Cook the scones in batches, ensuring they have enough space to cook evenly without steaming each other.
- Fry each scone for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Remove the scones from the pan and place them on a wire rack to let them cool slightly.
- Serve warm with butter, or enjoy with your favorite breakfast accompaniments like eggs, bacon, or sausage.
Tips:
- Ensure the potatoes are well-mashed to avoid lumps in the scones.
- You can add a pinch of nutmeg or black pepper to the dough for an extra depth of flavor.
- For a crispier texture, cook the tattie scones on a greased skillet over medium heat until golden brown on both sides.
- If the dough feels too sticky, gradually add a little more flour until it's manageable.
- These scones freeze well, so you can make a larger batch and reheat them when needed.
With a few basic ingredients and a bit of preparation, you can make traditional tattie scones that bring a taste of Scotland to your kitchen. Whether part of a full breakfast or a simple snack, these scones are sure to become a favorite. Enjoy them fresh off the skillet or toasted with a bit of butter for a delightful treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 3.78g | 10% |
| Sugar 1.37g | 1% |
| Fat | |
| Fat 14g | 16% |
| Saturated 7g | 25% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 24mg | 4% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 1.93mg | 12% |
| Vitamin B6 0.47mg | 28% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 30mg | 33% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 4.14ug | 3% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.21mg | 24% |
| Iron, Fe 1.64mg | 15% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 680mg | 20% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 740mg | 50% |
| Zinc, Zn 0.99mg | 9% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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