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A stack of potato scones on a cooling rack.

Potato Scones (AKA Tattie Scones)

Potato Scones, AKA "Tattie Scones", are one of my favorite Scottish inventions. They are the perfect way to use up leftover mashed potato, and they are an absolute treat.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast & Brunch
Cuisine British
Servings 8 servings
Calories 94 kcal

Equipment

  • 1 nonstick pan or griddle
  • 1 bowl
  • 1 flipper

Ingredients
  

  • 2 cups mashed potato cold
  • ⅓ cup flour all-purpose
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons oil for frying

Instructions
 

Making the Potato Scone dough

  • Add cooled mashed potatoes, flour, salt, and pepper to a bowl or a stand mixer fitted with a paddle attachment, and mix until just combined. The dough should not stick to your hands, and it should be firm enough to roll with a rolling pin.

Shaping the Potato Scones

  • Transfer the mashed potato dough mixture onto a lightly floured surface, press into a rough, flattened ball, and use a rolling pin with ample flour to roll it out to ¼-1/3 inch thick. *See recipe notes for alternate shaping method!
  • Dip a large (4 inch), round cookie cutter in some flour and use it to cut the potato scones out of the dough. Continue reshaping and rolling out the dough until you have used it all up. You should get approximately 8 scones.

Cooking the Potato Scones

  • Heat a nonstick skillet over medium heat, or an electric griddle to 350F.
  • Add the oil to the pan, and gently lower in the potato scones a few at a time, leaving plenty of room in between them. If you are using an electric griddle, you may be able to fit them all in one batch.
  • Allow the potato scones to brown on one side for 2-4 minutes, then flip to brown the other side.
  • Once browned on both sides, transfer the potato scones to a cooling rack to cool.
  • Repeat with the rest of the scones, adding more oil to the pan as needed. There should be enough oil to sizzle around the edges of the scones.
  • Enjoy right away, or store for up to 3 days in the fridge and reheat in a toaster oven, air fryer, or frying pan as desired.

Video

Notes

  1. Rolling out the dough and cutting out the scones with a cookie cutter will give you very round, perfect-looking scones. Another option is to shape the potato scone dough into balls, and shape them into patties using your hands. (The classic version is a large round with a criss-cross indentation that makes it easy to break the scones into 4 triangles—as seen in the video!)

Nutrition

Calories: 94kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 8mgPotassium: 240mgFiber: 1gSugar: 0.4gVitamin A: 1IUVitamin C: 11mgCalcium: 8mgIron: 1mg
Keyword potatoes
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