Scottish Tattie Scones

Marsha Gardner


These scones are traditionally served with breakfast, but I break all the rules. I am serving them this evening with my Scotch Broth Soup.

Tatties are potatoes.

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18 small scones


15 Min


1 c
leftover mashed potatoes, warmed
1/2 c
all purpose flour
5 Tbsp
butter, unsalted, softened and dividied
1/2 tsp
kosher salt
1/2 tsp
baking powder

Directions Step-By-Step

1 cup leftover mashed potatoes, warmed
1/2 cup flour
5 tbsp. unsalted butter, softened and divided
1/2 tsp. baking powder
1/2 tsp. salt
Mix together all ingredients except 1 tbsp. butter until well blended. Knead dough several times on a lightly floured board; divide into 3 pieces.
2. Press each into a circle about 1/2-inch thick, then cut each circle into 6 wedges. Melt remaining 1 tbsp. butter in a hot griddle or skillet.
3. Add scones; cook for 6 to 8 minutes over medium heat or until each side is golden brown, turning once.

About this Recipe

Course/Dish: Biscuits, Savory Breads