Potato scones
Potato scones, tattie scones or potato cakes are a simple yet delicious part of any Scottish breakfast. This recipe is so easy even kids can make them.
Potato scones or tattie scones as they’re known here in Scotland are a staple part of any Scottish breakfast. They aren’t anything like what you’d expect from a traditional scone. Potato scones are made from potato and are flat like a pancake (hence they’re also known as potato pancakes in some parts).
With only a few ingredients, they’re a great way of using up leftover mashed potatoes and are so easy to make, they’re a great recipe for kids to try.
Are potato scones and potato cakes the same thing?
Potato scone, tattie scone, or potato cake, call them what you will, they’re all the same thing. Mashed potato, brought together with a little flour and fried in a griddle pan.
How can kids help to make them?
Potato scones are quite a simple recipe, and if your kids are old enough to be trusted around a cooker, they can make them almost entirely on their own.
They can help with peeling, cutting and mashing the potatoes and mixing them all in with the flour. Once the potato scone dough is made, your kids can also help form the scone.
If you have older children, they can also help to cook the tattie scones on the griddle/frying pan.
How long do potato scones keep for?
Tattie scones will keep for a few days in the fridge. Once, chilled you can reheat them in a frying pan or toaster before you serve them.
Once they’ve cooled down you can freeze them individually, wrapped in cling film / glad wrap for a few months. Defrost them fully, and reheat them in a frying pan before you serve them.
What do you serve potato scones with?
Potato scones are traditionally served as part of a full Scottish breakfast. If you don’t want anything as much as that though you or simply eat them warm with a little butter.
Some people like to eat them sweet rather than savoury. If that’s the case, serve them with a little butter and jam.
Can potato scones be eaten cold?
Potato scones are best eaten while they’re still warm although no harm will come to you if you eat them cold. Once cooled, you can also reheat them by toasting, or grilling them or frying them again.
What type of potato should I use?
Any good floury potato that can be used for mashing will work well in this recipe. We’ve used Maris Pipers but you could also try King Edwards or Belle potatoes – whatever you can find in the supermarket that mashes well.
Similar recipes
If you like these potato scones you might like some of these other easy savoury recipes:
Fluffy pancakes
Savoury scones
Homemade pitta bread
Homeade pasta
Steak bakes
What other Scottish recipes can I make?
If you want to browse some of our other Scottish recipes you can find them all together in one place, or check out our favourites:
Millionaire’s shortbread
Cranachan
Oat cakes
Empire biscuits
Scottish shortbread
Scotch broth
Shortbread fingers
Chocolate chip shortbread
Useful equipment
Potato peeler
Knives
Saucepan
Potato masher
Potato ricer
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Ingredients
250g potatoes
25g butter
½ teaspoon salt
50g plain flour
¼ teaspoon baking powder
How to make potato scones
Prepare the potatoes
Get your kids, (if they are old enough) to help peel and cut the the potatoes into smaller pieces. Boil them until they are soft.
Add the butter and salt and mash the potatoes with a masher or potato ricer. The smoother you can mash the potatoes the nicer the potato scones will be.
Allow the butter to melt and mix them both in.
Add the flour and baking powder
Get your kids to measure out the flour, then add it, a spoon at a time, to the potato mixture. Add the baking powder, making sure your kids level the measuring spoon with their finger so that they add just the right amount.
Stir the flour into the potato mixture until it all starts to come together.
Make the potato scones
Lightly flour your work surface then tip the potatoes out onto it. Fold the mixture together until it forms a nice smooth ball.
Divide the potato scone mixture into two portions.
Using your hands pat the potato scone mixture out so it forms a circle about ½ inch (1-1.5 cm) thick.
Get your kids to place a plate or something similar on top and cut around it to neaten the circle, then cut it into 4 quarters. Alternatively, if it’s easier to handle and cook, you can form four round potato scones with each half of the dough.
Repeat with the other portion of potato scone.
Cook the potato scones
Heat a little oil in a griddle pan, or a heavy bottomed frying pan, then fry the potato scone for about 5 minutes on each side.
It’s ready when it’s turned a nice golden colour on each side and is cooked through.
Serve and enjoy.
Potato scones
Equipment
- Potato peeler
- Knives
- Saucepan
- Potato masher
- Potato ricer
- Griddle pan
Ingredients
- 500 g potatoes
- 100 g (¼ cup) butter
- 1 teaspoon salt
- 100 g (½ cup) plain flour
- ½ teaspoon baking powder
Instructions
Prepare the potatoes
- Peel and cut the the potatoes into smaller pieces. Boil them until they are soft.Mash the potatoes with a masher or potato ricer then add the butter and salt. Allow the butter to melt and mix them both in.
Add the flour and baking powder
- Measure out the flour, then add it, a spoon at a time, to the potato mixture. Add the baking powder, making sure you level the measuring spoon with your finger so that you add just the right amount.
- Stir the flour into the potato mixture until it all starts to come together.
Make the potato scones
- Lightly flour your work surface then tip the potatoes out onto it. Fold the mixture together until it forms a nice smooth ball.Divide the potato scone mixture into two portions.
- Using your hands pat the potato scone mixture out so it forms a circle about ½ inch (1-1.5 cm) thick.Place a plate or something similar on top and cut around it to neaten the circle, then cut it into 4 quarters.
- Repeat with the other portion of potato scone.
Cook the potato scones
- Heat a little oil in a griddle pan, or a heavy bottomed frying pan, then fry the potato scone for about 5 minutes on each side.It's ready when it's turned a nice golden colour on each side and is cooked through.
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