In the same way that a British “biscuit” is very different from an American “biscuit,” Scottish potato scones were nothing like what I had envisioned. Scones have a good deal of natural variation to begin with; some are buttery and flaky, while others are fluffy and cake-like. A comparable pastry is what I thought would grace my plate, but what I got was something else entirely. Truth be told, I was so overwhelmed by the breadth and depth of delicious items on a full breakfast platter that I didn’t realize until recounting the meal later, beginning to describe the unusual triangular flatbread when it hit me: That was the scone.

What Are Potato Scones, AKA Tattie Scones?

Potato scones, unlike their loftier baked brethren, are unleavened quick breads cooked on the stove top. Leftover mashed potatoes are the key to their soft, tender texture, and a thrifty way to prevent food waste while stretching a limited budget. In some ways, they’re like giant pan-fried gnocchi that’s cut into wedges, though they have more in common with Bannocks, another specialty of the British Isles. Potatoes are charmingly referred to as “tatties” in Scotland or sometimes “totties,” particularly in Glasgow, to explain their more informal name.

Old World Flavor, Modern Methods

Personally, I’ve rarely been graced with leftover mashed potatoes. When I make them for dinner, they’re the main attraction. They’re barely even a memory when it comes time for breakfast the next day. When it comes to making tattie scones, it’s more efficient to simply use instant mashed potatoes; you get more consistent results in terms of texture, there’s no additional cooking required, and you can leave the masher in the drawer where it’s already firmly wedged.

Scone Your Own

As a basic subsistence food, classic tattie scones are unadorned and unbothered. I’ve laid out the essential formula, but found them much tastier after adding some mixed dried herbs. For additional richness, use melted vegan butter instead of olive oil, and you can even pan fry them in additional butter or oil for a decadent finish. I found that they really didn’t need much added fat when using a nonstick pan, and to go in the opposite direction, you could make them entirely oil-free if desired. They’re just that versatile! Naturally, you could swap in fresh mashed potatoes as well, and to that end, mashed sweet potatoes, pumpkin puree, or any other starchy vegetable you prefer. The amount of flour will vary depending on your choices, so just measure with your heart. You can’t go too far wrong.

Serving Scones With Style

Though often seen as a breakfast food, tattie scones are welcome at the table for any meal.

• For breakfast: Enjoy them instead of toast with your eggless scramble, spread with butter and jam, or top with peanut butter and sliced bananas.
• For lunch: Serve alongside soup, cut into croutons for salad, or fill two wedges to made a sandwich.
• For snack: Scoop up hummus, guacamole, or dip into seasoned olive oil.
• For dinner: Treat them like little flatbread pizzas and top with marinara sauce, vegan cheese, and any meatless or veggie toppings you like.

Mash Hits

Potatoes can do no wrong. Tattie scones may not look like much, but that modesty is part of the appeal; humble, adaptable, and deeply satisfying in a way that only comfort food can be. What started as a surprise on a breakfast plate has turned into a new staple in my kitchen. Sometimes the best discoveries are the ones you never see coming. Whether you’re rolling out a traditional Scottish breakfast or simply looking for a new way to highlight the beloved spud, these unassuming savories are well worth a spot on your table.

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Yield: Makes 8 Scones

Potato Scones (Tattie Scones)

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Classic potato scones, AKA tattie scones, are a savory Scottish staple. More of a flatbread than a pastry, they go with every meal.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 Cup Instant Mashed Potato Flakes
• 2/3 Cup Warm Water
• 1/2 Cup White Whole Wheat or All-Purpose Flour
• 2 Tablespoons Olive Oil*
• 1 Teaspoon Italian Seasoning or Herbs de Provence (Optional)
• 1 Teaspoon Salt

Instructions

1. In a medium mixing bowl, combine the instant mashed potato flakes and warm water. Stir well until fully hydrated and smooth.
   
2. Add the flour, olive oil, salt, and herb seasoning if desired. Mix until a soft dough forms. It should be pliable and only slightly sticky. If it clings too much, sprinkle in a bit more flour until it cooperates. Divide the dough in half.
   
3. Lightly flour your work surface and roll out one of the dough balls into a circle about 1/4-inch thick. Don’t worry about perfection here; rusticity is encouraged. Slice into 4 equal wedges. Repeat with the second half of the dough.
   
4. Place a nonstick skillet over medium heat. Once hot (dry, no oil needed unless you want a crisper finish), add 4 wedges a few at a time and cook for 3 – 4 minutes per side, until golden brown and lightly toasted. Repeat with the remaining wedges.
   
5. Enjoy warm or let them cool and reheat in the toaster later.
   

Notes

*If you'd like to make this recipe oil-free, substitute 2 additional tablespoons of warm water instead.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  King Arthur White Whole Wheat Multi Purpose Flour, 5 lb
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  Bob's Red Mill, Potato Flakes, Instant Mashed Potatoes, 16 oz

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 157Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 353mgCarbohydrates: 25gFiber: 2gSugar: 0gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.