A tattie scone (tottie scone) or potato scone is a regional variant of the savoury griddle scone which is especially popular in

Scotland Scotland (, ) is a country that is part of the United Kingdom. Covering the northern third of the island of Great Britain, mainland Scotland has a border with England to the southeast and is otherwise surrounded by the Atlantic Ocean to th ...

. Many variations of the recipe exist. They generally include liberal quantities of boiled

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Un ...

es, butter and

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quanti ...

Preparation

A typical tattie scone is made with

mashed potato Mashed potato or mashed potatoes ( American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as ...

(potato and butter—no milk is used—with salt to taste) and plain flour is added to make it into a dough which is then rolled out and put on an

griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built into a stove or ...

(Scots: girdle) to cook. Tattie scones contain a small proportion of flour to a large proportion of potatoes: one traditional recipe calls for two ounces of flour and half an ounce of butter to a pound of potatoes.

Serving

Tattie scones are traditionally made as circles about 6 inches (15 cm) across and then cut into quarters, or farls. They may also be baked in small rounds. They are generally unleavened and are thin. They are traditionally served hot, and cold potato scones are often reheated by toasting or frying. They are often served as part of the

full Scottish breakfast A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes back bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, and ...

with fried eggs, bacon and

Lorne sausage The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square sl ...

. Alternatively, they are eaten in a roll, usually accompanied with either Lorne sausage,

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sa ...

, or

fried egg A fried egg, also known as sunny-side up is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be se ...

. They can also be eaten like a wheat

scone A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component ...

with jam and a cup of strong tea.

References

{{Potato dishes British breads Unleavened breads Potato dishes Scottish breads Potato pancakes

Preparation

Serving

See also

References