Total Time
Prep 30 mins
Cook 15 mins

Serve these scone/griddlecake hybrids with bacon, eggs, and large bibs to catch the drool! (Prep time includes cooking and mashing the potatoes)


  1. Preheat a dry frying pan or griddle over moderate heat.
  2. Mix together all the ingredients until thoroughly blended.
  3. Turn the dough onto a floured board and divide into three.
  4. Roll into a circle about ¼-inch thick.
  5. Cut each circle into 6 wedges.
  6. At this point, you may freeze some of the scones – they will last for weeks and weeks and weeks in the freezer.
  7. Sprinkle the hot griddle with flour and bake each circle for about 5 minutes, until the edges begin to brown, turning once to cook both sides.
  8. For a really tasty variation, use a 50/50 mix of mashed potatoes and mashed rutabagas and/or mashed carrots.
Most Helpful

4 5

This was a good recipe! Tattie scones are definitely never dry! I added a little more flour to the mixture, just a touch, and cooked them in a little olive oil instead of flour. They turned out great and were delicious with baked beans and eggs.

5 5

Yummy, Yummy, Yummy. these were so good. We've recently gone gluten free so I "de-gluten-ized" your recipe with a white cornflour sub. for the plain flour. next time I think I'll add some onion powder in with the flour for a little different taist. Thanks for the wonderful post :)

5 5

I was weaned on these scones, except my mother called it "slim bread" which is a Northern Ireland name. Anyway, this is a good basic recipes. Needless to say they need lots of butter, or whatever you choose. Try frying them alongside your bacon and eggs on a Sun. morning - not healthy but tasty. WE have to be sinful sometimes.