Tattie scones

By Annabelle Waugh
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I grew up eating these traditional Scottish potato flatbreads at breakfast, either with butter and jam, or savoury-style with bacon and eggs. We would buy them from the Scottish bakery or butcher shop, but I’ve since figured out how to make them and they’re even better when freshly cooked, hot out of a cast-iron skillet. They are the perfect thing to use up leftover mashed potatoes – in fact, they’re worth making EXTRA mashed potatoes to make sure you have them on hand! If your mash already has butter, milk and salt, just leave those ingredients out of the recipe and add flour only.



  • 2 cups cold mashed baked russet potato (flesh only)
  • 1/4 cup milk
  • 1/4 cup butter, softened
  • 3/4 teaspoon salt
  • 1 cup all-purpose flour (approx)
  • Oil or lard for cooking


  1. Mix together potatoes, milk, butter and salt with a wooden spoon (or use leftover mashed potatoes). Add 3/4 of the flour and mix, adding as much of the remaining flour as necessary to make a smooth, not-too-sticky dough.
  2. Preheat a cast-iron skillet over medium heat until very hot. On a lightly floured surface, roll six centimeter balls of dough to six millimeter thickness. Using a heatproof brush, brush skillet with a very thin layer of oil or lard. Cook scones three minutes per side until golden. Serve with butter and/or jam.


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