Tattie Scones

"Serve these scone/griddlecake hybrids with bacon, eggs, and large bibs to catch the drool! (Prep time includes cooking and mashing the potatoes)"
photo by Spencer Alexander photo by Spencer Alexander
photo by Spencer Alexander
Ready In:




  • Preheat a dry frying pan or griddle over moderate heat.
  • Mix together all the ingredients until thoroughly blended.
  • Turn the dough onto a floured board and divide into three.
  • Roll into a circle about ¼-inch thick.
  • Cut each circle into 6 wedges.
  • At this point, you may freeze some of the scones – they will last for weeks and weeks and weeks in the freezer.
  • 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.
  • For a really tasty variation, use a 50/50 mix of mashed potatoes and mashed rutabagas and/or mashed carrots.

Questions & Replies

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  1. alex c.
    instead of butter use bacon fat. makes for a yummier taste
  2. Spencer Alexander
    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.
    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 :)
  4. waynejohn1234
    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.
  5. RonaNZ
    Great way to use up left-over mashed potato and an essential ingredient for the best weekend breakfast (bacon, eggs, sausage, baked beans, black pudding and tattie scone) Now all I need to do is find a good black pudding in Auckland! These potato scones are a bit softer than the ones you buy in Scotland. I used to put the bought ones in the toaster but I think you would have to add more flour to be able to do that. I can't comment on reheating frozen ones since none of mine made it to the freezer. We ate them all!


  1. Spencer Alexander
    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.


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