Scottish Tattie Scones

It’s time to Eat the World and this month we’re heading somewhere I’d love to see in real life: Scotland!

I’ve already made shortbread cookies, a classic from Scotland, so this month I decided to try something new: Tattie Scones!

Tatties Scones are more or less a potato pancake with ingredients very similar to Norweigian Lefse. I was especially excited to try these out since I finally bought myself a potato ricer and I love opportunities to put it to use and justify the purchase!

These scones were a delightful addition to our breakfast for dinner and a nice change of pace from hashbrowns!

Check out all the wonderful Scottish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

A Day in the Life on the Farm: Scottish Smoked Salmon Pate

Culinary Adventures with Camilla: Toad-in-the-Hole, Shortbread with Candied Ginger, and some Scottish Chocolates

Sneha’s Recipe: Shortbread Cookies - Scottish

Magical Ingredients: Scottish Tattie Scones

Kitchen Frau: Cranachan (Raspberry, Whisky & Oat Cream Parfaits)

Sugarlovespices: Easy Traditional Scottish Crumpets with baking powder

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.

Scottish Tattie Scones

Recipe from Christina’s Cucina

1 pound potatoes

¼ cup butter, softened

½ teaspoon salt

½ cup flour

Boil the potatoes whole, cooking until fork-tender. Once cool enough to handle, peel the potatoes.

Press the potatoes through a ricer (or mash). Stir in the butter, salt, and flour. Turn out onto a lightly floured surface gently knead until smooth.

Divide the dough into 4 pieces and form each into a ball. Roll each ball out to ¼-inch thickness and stab all over with a fork. Cut the dough into 6 wedges.

Heat a dry skillet over medium heat. Add the wedges and cook 3-4 minutes per side or until browned.

Serve lightly buttered. To reheat leftovers, melt butter in a skillet and fry the tattie scones until heated through.

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